{"title":"imported wines","description":"","products":[{"product_id":"altesino-brunello-di-montalcino-docg-1995-1500ml","title":"Altesino Brunello di Montalcino DOCG 1995 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwarded Due Bicchieri (Two Glasses) by Gambero Rosso Vini d'Italia, Italy's most influential wine publication  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSet amongst the eastern hills of Montalcino near Siena stands the imposing structure of the 15th-century-built Palazzo Altesi, home to the Altesino winery. The building overlooks the 100 hectare estate, approximately half of which comprise vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"One of my favorite Tuscan estates, Altesino's wines are consistently among the finest of the region.\"  Robert Parker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Altesino Brunello di Montalcino is made from 100% of the local Sangiovese grape referred to as Brunello or Sangiovese Grosso. It is a DOCG wine and must be be aged five years before release. The wine must also spend at least two years in wooden barrels and age at least four months in the bottle. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The Brunello '95 is equally impressive (as the '95 Altesino Brunello di Montalcino Montosoli), although its characteristics differ. It, too, needs to breathe for a while to unfirl its bouquet of liquer cherries and hints of vanilla. Prominent acidity and tannins on the palate do not seriously disrupt the general harmony.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGambero Rosso Vini d'Italia - Due Bicchieri (Two Glasses)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The dark ruby\/purple-colored, outstanding 1995 Brunello di Montalcino offers a sensational bouquet of dried herbs, incense, licorice, and ripe, jammy strawberry, cherry, and red currant fruit. Opulent on the palate, with sweet, intense, berry fruit, this lush, ripe, evolved Brunello is ideal for drinking over the next 7-8 years. One of my favorite Tuscan estates, Altesino's wines are consistently among the finest of the region. Drink 2000-2008.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRobert Parker, The Wine Advocate – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eGambero Rosso - Two Glasses  \u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eAbout Montalcino\u003c\/h3\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eMontalcino, located in the province of Siena and situated just below the area of Chianti, is Tuscany's most famous wine region.\u003c\/span\u003e It surrounds the town of Montalcino and is the warmest and driest area in Tuscany, which allows the Sangiovese grapes (commonly referred to as Brunello in this area) to achieve maximum ripeness.\u003c\/p\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eMontalcino covers 24,000 hectares, 15% of which is occupied by vineyards. The site is approximately a square bordered by rivers Ombrone, Asso, and Orcia. \u003c\/span\u003eThe range of slopes with various exposure, the extremely hilly terrain, and the varying elevations from 120m to 650m above sea level create distinctive microclimates.\u003c\/p\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eThe two main wines that are produced from Sangiovese in Montalcino are Brunello di Montalcino\u003c\/span\u003e (DOCG) and Rosso di Montalcino (DOC). Brunello di Montalcino (known as Brunello for short) was granted DOCG status in 1980, while Rosso di Montalcino was granted DOC status starting with the 1984 vintage.\u003c\/p\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eBrunello di Montalcino\u003c\/span\u003e must be aged five years before release. The wine must spend at least two years in wooden barrels and age at least four months in the bottle. The Riserva wine must age at least 6 months in the bottle, and is released a year later onto the market.\u003c\/p\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eRosso di Montalcino is a wine to be enjoyed earlier and need only be aged for one year before release.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" alt=\"wine region map of tuscany\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tuscany_wine_regions_600x600.jpg?v=1716341500\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eTuscany Wine Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Altesino winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Altesino_1024x1024.png?v=1670912215\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSet amongst the eastern hills of Montalcino near Siena stands the imposing structure of the 15th century-built Palazzo Altesi, home to the Altesino winery. The building overlooks the 100 hectare estate, approximately half of which comprises vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px; margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eAltesino has always been a leader among Montalcino estates, unafraid of innovation. The estate pioneered the technique of aging its IGT wines in small French oak barrels, limiting the time spent in oak to enhance each wine's personality. The resulting wines were a groundbreaking improvement over those produced by traditional methods. No longer overwhelmed by wood, they were able to display the unique characteristics of the fruit, with softened tannins and perfect balance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px; margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eNot content to rest on its laurels, Altesino became the first Montalcino estate to introduce the concept of cru wines, made with a special selection of grapes from a single vineyard. Its Montosoli Brunello (Brunello di Montalcino\u003cspan style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; float: none; word-spacing: 0px;\"\u003e Montosoli DOCG), named after the prestigious vineyard, was the first of these wines and is still considered among the region's finest. Elegance, finesse, and a fruitier, richer style are the trademarks of Altesino's wines and have earned the estate a position among the very top producers of Brunello. This achievement is even more impressive considering Brunello is perhaps the most recognized Italian appellation.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px; margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe estate vineyards (approx 50 hectares) comprise six plots - Altesino in the north (17ha, 220m elevation), Macina in the north-east (9ha, 250m elevation), Cerbaia (2ha, 285m elevation) and Montosoli (5ha, 275m elevation) in the north-west, Pianezzine (6.5ha, 250m elevation) in Castelnuovo dell'Abate, and Velona (6.5ha, 180m elevation) in Castelnuovo dell'Abate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"Altesino Winery Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AltesinoWineryMap_480x480.png?v=1670911965\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694342385,"sku":"","price":525.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Altesino-Brunello-di-Montalcino-1995-DOCG-1500ml_98ffc067-8e0b-466f-9410-0d703d0b16b1.jpg?v=1695606763"},{"product_id":"astrolabe-marlborough-pinot-gris-2013","title":"Astrolabe Marlborough Pinot Gris 2013","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Astrolabe Marlborough Pinot Gris has been by far and away our biggest selling Pinot Gris ever since the 2006 vintage won the Trophy for Champion Pinot Gris at the 2006 Air New Zealand Wine Awards. The 2013 vintage is another lovely wine from this exceptional New Zealand winery. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Classic Pinot Gris on the palate - spicy and exotic, pristine pear and peach fruit abound, wonderful fresh acidity and a long, lingering finish. This is an elegant pinot gris with great finesse and subtlety; one for the purists.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This wine is a  blend from sites across a wide range of the Marlborough region. The blend centres on the north and south banks of the Awatere, with fruit from the Wairau Valley and Kekerengu Coast complementing the intensely aromatic Awatere core. When crafting my blend, I pay close attention to the fill-in and layering of the different flavour spectrums and aromas. I try to capture the sense of lovely poached pears, light stone fruit and bright red apple and follow through with a dry, mineral finish.\u003c\/p\u003e\n\u003cp\u003eIn New Zealand, the varietal is generally called pinot gris rather than pinot grigio and encompasses a wide range of residual sugar levels and styles. I am trying to produce a dry version of pinot gris that has a nod towards some of the more aromatic, finer examples of northern Italian, higher altitude pinot grigio as well as referencing a little the wines of Alsace, but it’s pretty much a Kiwi style — a Marlborough style.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSimon Waghorn, Winemaker\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The wine has a beautiful nose, lightly floral and deliciously perfumed. Classic Pinot Gris on the palate - spicy and exotic, pristine pear and peach fruit abound, wonderful fresh acidity and a long, lingering finish. This is an elegant pinot gris with great finesse and subtlety; one for the purists.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"With a nose of poached pears, nutmeg, allspice and white peaches, plus a touch of honeysuckle\u003c\/span\u003e, the medium-bodied 2013 Province Pinot Gris has mouth-filling apple and pear flavors supported by crisp acidity and pleasant viscosity throughout the long, spicy finish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eThe Wine Advocate\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe Vineyards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AwatereValley_1024x1024.png?v=1699171254\" alt=\"Awatere Valley\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AwatereValley_1024x1024.png?v=1699171254\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAwatere Valley \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Astrolabe Marlborough Pinot Gris is a  blend from sites across a wide range of the Marlborough region. The blend centres on the north and south banks of the Awatere, with fruit from the Wairau Valley and Kekerengu Coast complementing the intensely aromatic Awatere core - refer to the map below.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"When crafting my blend, I pay close attention to the fill-in and layering of the different flavour spectrums and aromas. I try to capture the sense of lovely poached pears, light stone fruit and bright red apple and follow through with a dry, mineral finish.\"  \u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSimon Waghorn\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"Marlborough sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MarlboroughSub-regions_bb7ba890-f924-4f52-81c2-1d7a6f0abff6_600x600.jpg?v=1699692151\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MarlboroughSub-regions_bb7ba890-f924-4f52-81c2-1d7a6f0abff6_600x600.jpg?v=1699692151\" data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMarlborough sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Astrolabe Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Astrolabe_1024x1024.png?v=1670985589\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFounded in 1996 and named after the ship that in 1827 charted and explored the Marlborough Coast, Astrolabe wines were created by seasoned winemaker Simon Waghorn together with his wife Jane. Simon crafts a range of beautiful wines that express the purity and intensity of fruit flavours afforded by the climate and soils of the Marlborough region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll grapes are sourced from ten families who live on their land and farm sustainably. These carefully chosen sites add complexity and completeness to the wines. Simon is fascinated by the distinctive qualities of the Marlborough sub-regions and in addition to the range of Marlborough Province wines, he also produces wines specific to the Awatere Valley and Kekerengu Coast sub-regions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I choose to live and work in Marlborough because I believe the grapes here are the best in the world. I use all my skills and experience to style wines with elegance and balance that capture the intensity and brightness of our fruit. The diverse terroir of Marlborough's sub-regions broadens my palette as a winemaker to craft complex and individual wines.\"  \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eSimon Waghorn, Winemaker\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/4T_cgq79WDI\" title=\"Simon Waghorn talks about Astrolabe\" target=\"_blank\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AstrolabeVideo_480x480.png?v=1699169445\" alt=\"Winemaker Simon Waghorn discusses Astrolabe\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSimon Waghorn talks about Astrolabe (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694440689,"sku":"","price":24.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/astrolabe-marlborough-pinot-gris-2013.jpg?v=1652666478"},{"product_id":"ata-rangi-pinot-noir-2017","title":"Ata Rangi Pinot Noir 2017","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling Top 100 Wines of the World 2019\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Wines of 2020\u003c\/span\u003e\u003cbr\u003eJames Suckling Top 100 Wines of New Zealand 2019\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ci\u003e\"\u003c\/i\u003eOffering graceful power and immense complexity. It's elegant and sophisticated on the palate with exceptional depth and concentration.\"  Sam Kim\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\"\u003c\/em\u003eOffering graceful power and immense complexity, the wine shows dark cherry, dark mushroom, floral, fragrant spice and toasted almond characters on the nose with nuances of charcuterie and floral. It's elegant and sophisticated on the palate with exceptional depth and concentration, seamlessly structured by silky tannins, finishing impressively long and engaging\u003cspan data-mce-fragment=\"1\"\u003e. At its best: 2021 to 2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSam Kim, Wine Orbit – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Really pristine fruit aromas here with such pure, ripe red cherries and roses, as well as gently earthy and spicy nuances. Very fresh, precisely ripe and a pinot you can sit and just breathe in for days. The palate has a velvety layer that few others manage to find; silky at the core, succulent in the center and delivering such vibrant, red-cherry flavors in a long, pristine and fresh, red-cherry finish. Drink or hold. Screw cap.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, Jamessuckling.com - 98 points and Top 100 Wines of the World 2022 and \u003c\/strong\u003e\u003cstrong\u003eTop 100 Wines of New Zealand 2019\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep red\/purple colour. The bouquet is at first reserved and shy with dominant dried herb, straw-bale and undergrowth aromas. Some cherry aromas began to emerge after extended airing. The wine emerged as full-bodied and strong, with abundant tannins. There is a core of sweet fruit within. It has only just begun building the fragrant bouquet that will almost certainly emerge in time. On day two: a glorious wine had blossomed, with a wonderful complexity of deep-set dark cherries, spices and dried herbs, adding up to a beguiling fragrance. The same flavours saturate the palate which is concentrated and profound, the tannins soft and ample, the persistence long. It all adds up to a prognosis of a long and rewarding life ahead. (This wine needs air, and responds well to tasting from a large-bowl glass). \u003cspan data-mce-fragment=\"1\" property=\"minValue\"\u003e2020\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e–\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" property=\"maxValue\"\u003e2034.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From extremely low-yielding, organic vines, this flagship Pinot, which sees 30% whole bunch and a native yeast fermentation, is beautifully expressive. Complex, harmonious and elegant, it ripples with pristine, brambly fruit, dried flowers, spices, river stone minerality and a savory, meaty nuance. The palate is silky, with crystalline acidity and laced with fine, chalky tannins. Still a baby, this needs a decanter to drink now but will age well through 2040.\"  \u003cstrong\u003eChristina Pickard, Wine Enthusiast – 96 points and Top 100 Wines of 2020 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A Kiwi classic that lives up to it s lofty reputation despite a vintage that presented challenges. Supple, accessible wine with plum, dark berry, spice, anise, dried herb, savoury and spicy oak flavours. Complex with a fine, tannic backbone balanced against restrained fruit sweetness. Perhaps not quite as much power and density as usual but still offers good potential. Drink: 2019-2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Straight off, I like this vintage. It's kind of cool and minty, but with a rosy perfume, smoky brown spices, and something like sarsaparilla over a typical red cherry base. Tight, gently sappy, savoury and autumnal, with a distinct earthy\/mineral feel, a persistent fine rasp of kitten's tongue tannin, and a long sweet tangy orange and spice laced finish, firm stroke of tannin carrying it on. Well sophisticated. Yes. Drink: 2021-2032+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Wines of 2020\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Suckling Top 100 Wines of the World 2019\u003c\/span\u003e\u003cbr\u003eJames Suckling Top 100 Wines of New Zealand 2019\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one percent of New Zealand's annual grape crush but is home to 10 percent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centered on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having a real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694506225,"sku":"","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2017_846314dd-2da3-43b7-a2fc-d8dad6c8bda3.jpg?v=1747722474"},{"product_id":"ata-rangi-pinot-noir-2015","title":"Ata Rangi Pinot Noir 2015","description":"\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The wine is full-bodied and intense, concentrated, powerful and yet also elegant and effortless. Delicious fruit sweetness and ripeness. A glorious pinot.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Full, very dark, deep, ruby-red colour with youthful purple hues, a little lighter on the rim. The nose is elegantly concentrated with a deep, dense core of well-ripened dark-red cherry and berry fruit seamlessly melded with subtle dark-red florals, dark herbs, spices and oak elements, unfolding black-berried fruits. The aromatics are exceptionally harmonious and integrated, and the nose is quite complete.\"  \u003cstrong\u003eAta Rangi\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eVery seductive pinot noir combining a sensual, silken texture with layers of complex fruit and savoury flavours. The wine has structure but it is deeply buried within a core of sweet fruit. Dark-fleshed plum, violet, cherry, spice and very subtle fresh herbs are among the more obvious flavours in this supremely complex wine. Outstanding!\u003c\/span\u003e Drink: 2017–2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium-full bodied, the palate features rich and succulently sweet flavours of dark-red cherry and berry fruits along with black fruits lifted by dark-red and violet florals and subtle notes of dark herbs. Suggestions of spice and oak emerge. The flavours are beautifully precise, detailed and harmoniously balanced, and the mouthfeel very supple and fine-textured with flowery tannin extraction. The acidity is integrated and provides vitality for the refined core and line. The wine flows seamlessly to a long and sustained, complete finish. This is a beautifully rich and multi layered and detailed Pinot Noir of precision and harmony, with succulently sweet fruit and refined structure, enabling accessibility, and showing completeness. It will develop fine complexities over the next 7-10 years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRaymond Chan – 19.5+\/20 points  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eDeep red colour with a good purple tint. The bouquet is fresh and bright with dark cherry and dark plum aromas beneath a patina of polished timber, probably oak-derived. The wine is full-bodied and intense, concentrated, powerful and yet also elegant and effortless. Delicious fruit sweetness and ripeness. A glorious pinot, just starting to hit its straps and with many years ahead of it.\u003c\/span\u003e Drink: 2019–2030.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 98 points (Tasted Sep 2019)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A symphonic offering, once again, exhibiting red\/black cherry, mushroom, mixed spice and vanilla characters with nuances of black tea and floral on the nose. The palate is superbly structured and seductively expressed, offering lovely fruit purity together with sensual mouthfeel and savoury undertones. Perfectly proportioned and impeccably balanced, this is another super-star in the making. At its best: 2019 to 2030.\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Sam Kim - 98 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A complex and giving wine that was born of a low-yielding, dry vintage, this is testament to the character of these older vines. The nose carries a deep-set spiciness in the cinnamon and baking spice spectrum with plenty of ripe red plum, some red cherry and spiced plum pastry, too. There's a greater savory and spice emphasis this vintage. The palate has plenty of tannins, gently chewy and assertive, and it carries a core of tangy cherry pip-flavored fruit and nutty ripeness through the finish. Drink now and for some years to come.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eNick Stock, JamesSuckling.com – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Even better than I remember from last year, the 2015 Pinot Noir includes 40% whole clusters (about the usual proportion). It's floral and stemmy, then adds huge black cherry fruit and an ample dusting of complex spices. Medium to full-bodied, it's firm and tannic but not unapproachable, with a long, lip-smacking finish.\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eJoe Czerwinski, Wine Advocate - 95 points (Tasted Mar 2019)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one percent of New Zealand's annual grape crush but is home to 10 percent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centered on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having a real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694571761,"sku":"","price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2015_851b93d3-86c7-42a5-9a1a-23eecc11f3b1.jpg?v=1747628840"},{"product_id":"black-ridge-central-otago-pinot-noir-2003","title":"Black Ridge Central Otago Pinot Noir 2003","description":"\u003cp data-mce-fragment=\"1\"\u003e Black Ridge, although one of the original Central Otago vineyards, is relatively unknown in Australia. It was first established in 1981 through the pioneering vision of Verdun Burgess \u0026amp; Sue Edwards. The vineyard setting is dramatic, carved from rugged outcrops of schist rock. Pockets of vines cling to the Central Otago hillside, in vivid contrast to the barren rock of Central Otago. Grapes are handpicked and the wines are handcrafted to reflect the unique terroir and climate of the vineyard. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Attractive, delicately luscious and ready to drink.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2003 Black Ridge pinot is lovely; a bouquet full of sweet cherry and blackberry fruit with herbal and spicy overtones; a rich, soft, velvety palate oozing with sweet fruit, savoury spices and herbs, with forest floor and chocolate highlights. Wonderful mouthfeel and a long, lingering, sensual finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eSoft, rich, accessible wine with attractive black cherry and plum flavours. A ripe example that has not been over-extracted but is attractive, delicately luscious and ready to drink. A good model for other wines that have tried to be something that they are not in a cooler, lighter vintage.\"  \u003c\/span\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep purple hue from this distinctive, well-established dark schist vineyard. Nerveux with a fruity nose, quite notable acidity and the need to wait a while.\"  \u003cstrong\u003eJancis Robinson – 16.0 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A little smoky on the nose, a floral style of pinot, quite lifted, a little chocolatey, cherries, rose hips, creamy oak, savoury and spicy with a lovely lifted finish and good length. There's an intriguing slightly peppery note to the wine that adds character and bite to the finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSue Courtney,\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003ewww.wineoftheweek.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCentral Otago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCentral Otago on New Zealand’s South Island is famous for Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining in recognition.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/centralotago_b35c4bb0-04c5-4e30-9247-e202a97c6efb_600x600.jpg?v=1689655361\" alt=\"Wine sub-regions map of Central Otago\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cbr\u003eAlexandra\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAlexandra is the most southerly of Central Otago’s sub-regions. It is situated in a mountain basin, bordering the Clutha River. Marked continentality, in the way of very hot, dry summers and exceptionally cold winters, define the climate. Compared to Queenstown, Alexandra sees over 100 additional sunshine hours each year, and 600 millimetres less rainfall. The region’s wide temperature swings give highly aromatic, lively wines. Free-draining alluvial gravel and loess soils dominate here.\u003c\/p\u003e\n\u003cp\u003eCentral Otago Pinot Noir from Alexandra is known for its fragrant aromatics, fine structure, and signature dried thyme notes. Excellent producers from this region include Grasshopper Rock, Black Ridge, and Three Miners.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBannockburn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSouthwest of Cromwell lies Bannockburn, a very warm, dry, early ripening sub-region. It is located on the southern shore of the Kawarau River, by the Cairnmuir Mountains. The soils of Bannockburn are remarkably diverse. A long history of mining in the area, has left heavy deposits of gravel in certain vineyard sites. Other gravel-rich sites, of schist and greywacke, are naturally occurring. Elsewhere, pockets of heavy clay loam and sandy loam exist.\u003c\/p\u003e\n\u003cp\u003ePinot Noir from Bannockburn is renowned for its dense, concentrated dark fruit flavours and bold tannic structure. Notable wineries in the area include Felton Road, Mt. Difficulty, Doctor’s Flat, Ceres and Akarua\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBendigo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMoving southeast across the mountains, east of the Clutha River, bordering Lake Dunstan lie the stony, hillside vineyards of Bendigo. This is the largest and warmest sub-region in Central Otago. The vineyards are planted on moderate slopes of 200 to 350 metres in altitude in the foothills of the Dunstan Mountains. They are oriented north to abundant sunshine. Conditions are hot and dry here, and there is significant diurnal variation preserving fresh acidity.\u003c\/p\u003e\n\u003cp\u003eCentral Otago Pinot Noir from Bendigo is among the ripest, most full-bodied, and tannic styles of the region, balanced by fresh acidity. Wineries to watch include Prophet’s Rock, Quartz Reef, and Balgownie Estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCromwell\/Lowburn\/Pisa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe trio of Cromwell\/Lowburn\/Pisa includes low terraces and valley floor vineyard sites stretching 25 kilometres northward from the township of Cromwell. They sit along the western shore of Lake Dunstan, parallel to the Pisa Mountain range. The climate is dry and warm, with temperature extremes moderated by the lake. Soils are quite diverse, with large areas of sandy-loam, and of gravelly, schist-based zones at higher elevations in Lowburn.\u003c\/p\u003e\n\u003cp\u003eThis early ripening area produces supple, approachable, generously fruited styles of Central Otago Pinot Noir, with silky tannins. Great producers from this region include Burn Cottage, Wild Earth and Rockburn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGibbston\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGibbston is the highest altitude and coolest of all Central Otago sub-regions. It is located along the Kawarau Gorge, directly east of Queenstown. Vineyards are planted from 320 to 420 metres above sea level on northern exposures. The areas' soils are composed of loess with underlying layers of schist rocks and alluvial gravel. This is a late ripening area that can be quite rainy, experiencing more vintage variation than more easterly sites.\u003c\/p\u003e\n\u003cp\u003eCentral Otago Pinot Noir from Gibbston is described as light and ethereal, with fragrant red berries, fresh herbs, and mixed spices on the nose. It is generally soft on the palate. Top wineries include Valli, Peregrine, Mount Edward and Gibbston Valley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWanaka\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWanaka, the smallest sub-region, is situated 80km northeast of Queenstown. The vineyards surround Lake Wanaka, on gravel and silt-based soils overlying a schist bedrock. These soils provide excellent drainage, encouraging the vine to root deeply. This is among the cooler sub-regions, marked by cold winters, rainy spring weather, warm, dry summers, and long, temperate autumn conditions that allow for excellent ripening while preserving lively acidity.\u003c\/p\u003e\n\u003cp\u003ePinot Noir from Wanaka is often described light, delicate, and very elegant in style, with intense, bright red fruit flavours. Producers of note include Rippon, Maude Wines and Akitu.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe above text was taken from an article by Jacky Blisson MW published on jackyblisson.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BlackRidge_1024x1024.png?v=1675667560\" alt=\"Black Ridge Winery\"\u003e\u003c\/p\u003e\n\u003cp\u003eVerdun Burgess and Sue Edwards were the founders of Black Ridge, one of the southernmost vineyards and wineries in the world. In 1980 they purchased a block of land in Conroys Gully, in a harsh, dry and rocky landscape in an area that had been dismissed as being unsuitable for grapes. However, they decided to try grape growing, partly due to the emergence of Marlborough as a great grape growing region in the 1970s. Establishing the vineyard was difficult to say the least, due to the baking hot summers, hard frosts and snow in winter, lack of water and the need to excavate the local schist rock with bulldozer and dynamite. Once the vines were planted, rabbits caused severe losses, and when a crop emerged, birds and wasps were waiting to share the bounty.\u003c\/p\u003e\n\u003cp\u003ePinot Noir, Gewurztraminer, Riesling and Chardonnay were planted, all varieties found in the same latitude in the northern hemisphere. The vines are some of the oldest in the Central Otago region. Black Ridge had its first harvest in 1985 and the first commercial vintage in 1988. A winery was established in 1992 and soon Black Ridge became one of the iconic wineries of Central Otago.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2014, Verdun and Sue, after 34 years, decided to retire and handed Black Ridge over to Joss Purbrick and Belinda Green. Their aim for the future is to gather a specialist team about them, to improve the vineyard with a focus on sustainable wine growing, with a goal of making the vineyard organic.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696111857,"sku":"","price":39.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/black-ridge-central-otago-pinot-noir-2003.jpg?v=1695788538"},{"product_id":"chartogne-taillet-cuvee-sainte-anne-nv-base-2018","title":"Chartogne-Taillet Cuvée Sainte Anne (Base 2018) NV","description":"\u003cp\u003e\u003cstrong\u003e\"Chartogne's largest cuvée, the tank-fermented Saint-Anne, is an excellent offering that remains great value.\"  Wine Advocate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChartogne-Taillet comprises 11 hectares of vineyards in the village of Merfy in the northernmost outpost of the Champagne region. The area has been planted with vines since the time of the Roman Empire. Winemaking in the family dates back to 1490 but it was only as recently as 2006, when Alexandre Chartogne took over the reins, that things really started to change. \u003cspan data-mce-fragment=\"1\"\u003eHe is one of Champagne’s brightest young talents – his pure, energetic wines have set a new regional standard. His largest cuvée, the tank-fermented Saint-Anne, is an\u003c\/span\u003e outstanding champagne, fully the equal of much more pricey cuvées.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A Champagne that sets the mood from the first sip. The soft beads reflect the shimmer of indulgence. A richer style indeed, but so well balanced. It's a vinous style no doubt, with quite spectacular complexity that fills the mouth with croissant and marmalade. Fresh butter, pine nuts but with a streak of salinity that keeps the wine's longitude.\"  Wine Pilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The young star in Champagne is Alexandre Chartogne. He took over his father’s champagne house Chartogne-Taillet and turned it into one of the most desired companies among sommeliers of the best restaurants in the world.\"  \u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eJolanta Smiciene\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Base 2018: \u003c\/span\u003eA Champagne that sets the mood from the first sip. A golden colour in the glass indicates some richness. The soft beads reflect the shimmer of indulgence. A richer style indeed, but so well balanced. There are notes of baked apple, brown spice, chamomile, pear compote with a gingery finish. It's a vinous style no doubt, with quite spectacular complexity that fills the mouth with croissant and marmalade. Fresh butter, pine nuts but with a streak of salinity that keeps the wine's longitude.\u003c\/p\u003e\n\u003cp\u003eThis is promising work from rising star Alexandre Chartogne, a disciple of Anselme Selosse who he describes as his 'wine father'. This is both a Winter's aperitif and a Summer's gastronomic wine on the table. Date tasted: October 2022.\"  \u003cstrong\u003eLiinaa Berry, Wine Pilot - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eBase 2018: \u003c\/span\u003eThe NV Brut Cuvée Ste.-Anne is one of the great values in Champagne. Broad and creamy, with high-toned aromatics, the Cuvée Ste.-Anne is a total pleasure bomb. The intensity of the flavors is so beautifully dialed up. Orchard fruit, dried flowers and spice all flesh out effortlessly. More than anything, though, I admire the wine's balance and raciness. This release is based on 2018. Dosage is 5 grams per liter. \u003cspan data-mce-fragment=\"1\"\u003eDisgorged: March, 2021.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eAntonio Galloni, Vinous Media - 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Base 2018: A distinctive Champagne, high-toned and floral with its cherry blossom and spice aromatics accenting the steeped raspberry, orange peel and salted almond flavors. Finely textured, like raw silk on the palate, this is bright and mouthwatering on the lingering finish. Disgorged January 2021. Drink now through 2024.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Alison Napjus, Wine Spectator - 92 points \u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAlexandre Chartogne \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chartogne-Taillet-AlexandreChartogne_60341ede-3d3f-4511-8d92-8c2382134b31_1024x1024.png?v=1703899920\" alt=\"Alexandre Chartogne from Chartogne-Taillet\"\u003e\u003c\/p\u003e\n\u003cp\u003eSince taking over his family’s 12ha estate in 2006, Alexandre Chartogne has emerged as one of Champagne’s brightest rising stars. He uses organic treatments, promotes biodiversity through cover crops, and encourages deep-root systems through regular ploughing, often by horse rather than by tractor. In the cellar, each parcel is vinified separately with indigenous yeasts, in either oak barrels, stainless-steel tanks or concrete eggs, depending on the individual wine.\u003c\/p\u003e\n\u003cp\u003e\"\"In the beginning was Anselme,\" recounts Alexandre Chartogne, when I ask him to tell the story of his meteoric rise to number among the stars of the grower Champagne movement. \"It was Anselme Selosse who taught me that a winegrower's responsibility is to understand his terroir. So I came home to Merfy and started digging holes.\" Chartogne duly discovered that his soils were very different from those of the Côte de Blancs, finding inter-fingering layers of marine sands, loess, sandstone and clay in around ten different configurations in his different parcels. Those differences, he noted, corresponded to the delimitation of Merfy's climats, and looking back to the village's pre-revolutionary history, Chartogne attributes that precision to the Benedictine monks who once farmed this region—harking back to a terroir-focused viticultural era when wine growing in Champagne had more in common with wine growing in Burgundy. Today, Alexandre Chartogne is trying to recapture that spirit.\"  \u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eWine Advocate\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv\u003e\u003ca href=\"https:\/\/youtu.be\/j72YcK85Spc\" title=\"A conversation with Alexandre Chartogne\" target=\"_blank\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cimg alt=\"Alexandre Chartogne\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AlexandreChartogne_480x480.png?v=1704062729\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eA conversation with Alexandre Chartogne\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe following text is from an article by champagne expert Jiles Halling that appeared in My Man in Champagne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJune got off to a brilliant start when, on Saturday 1st, with two friends from the USA, I went to visit Alexandre Chartogne of Champagne Chartogne-Taillet in his family home in the village of Merfy.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTo Find Gems You Need To Look In Different Places\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNot for the first time I discovered a fantastic old home hidden discretely behind a huge wooden door giving directly onto the main street. I use the term ‘main street’ loosely because even though the main road through Merfy is called Grand Rue, it’s hardly a motorway; in fact it’s downright sleepy.\u003c\/p\u003e\n\u003cp\u003eIt’s incredible what treasures you can find tucked away in the small villages. That applies equally to the champagnes as to the people and Alexandre Chartogne was no exception to the rule.\u003c\/p\u003e\n\u003cp\u003eMerfy is not the first village that springs to mind when you think of champagne. In fact it’s a bit off the beaten track in an area called Le Massif Saint Thierry just North West of Reims, but its wines have been in demand since as long ago as the 12th century, perhaps because of the village’s south and south-east facing slopes that can soak up the sunshine.\u003c\/p\u003e\n\u003cp\u003eAlexandre wasted no time in showing us into his newly converted den where he proudly brought out a leather bound book called the Registre des Taillets which is rather like a family diary and dates back to the early 1700s. The first entry reads: “I was born in February 1700…”, the words of Fiacre Taillet whose name is used for one of the cuvées produced by the family over 300 years later.\u003c\/p\u003e\n\u003cp\u003eClearly Alexandre has done a lot of research not only on the family history, but also into the nature of the soil in Merfy. It’s a topic which he is obviously passionate about and it’s crucial to understanding the different champagnes in the Chartogne-Taillet range.\u003c\/p\u003e\n\u003cp\u003eOut came the map of the village and the more detailed plan of the individual plots of vines and that’s when Alexandre took up pencil and paper himself.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eEach plot has its own character\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlexandre is a young man of 29 years of age who has travelled quite a bit outside Champagne, speaks excellent English, and in the space of a few years has started making a name for himself by producing champagnes of real character due in large part to the fact that they almost all come from the vineyards of Merfy. One of the fascinating things about champagne and wine in general is the way in which they are all slightly different and have their own personality, but this doesn’t happen by accident; there’s always a very good reason why a champagne tastes the way it does and in the case of Chartogne-Taillet, the variation in soil is a determinant factor.\u003c\/p\u003e\n\u003cp\u003eChartogne-Taillet owns 14 hectares of vines the majority of which are in and around Merfy itself, so Chartogne-Taillet champagnes are a real reflection of the soil of the village. If you think this might be a limiting factor for Alexandre as a winemaker, think again. Merfy boasts a bewildering variety of different soils and subsoils to produce a complete spectrum of champagnes from all three main grape varieties plus a few areas of Arbanne, a little-known, little-used variety which is nevertheless, still permitted in Champagne.\u003c\/p\u003e\n\u003cp\u003eAs we were served a glass of Sainte Anne, a blend of 50% Chardonnay and 50% Pinot Noir, Alexandre explained how different soil types produce different champagnes: the red sandy soil with a high iron content that you find in the plot called Chemins de Reims, gives a blanc de blancs champagne with an attractive note of aniseed and a distinctive warmth on the palate.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eUngrafted Vines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe plot called Les Beaux Sens is doubly unusual. The soil is almost entirely sandy and produces Pinot Meunier with a pronounced mineral quality.\u003c\/p\u003e\n\u003cp\u003eEven more intriguing is the fact that these Pinot Meunier plants are extremely rare because they are ungrafted. The Phylloxera mite that devastated most of the European vineyards some 150 years ago is unable to move freely in sandy soil and so a few small pockets of vines remained unaffected by the blight. The majority of the Champagne vineyards were saved by grafting French vines onto American root stocks that were resistant to Phylloxera, but amazingly this little plot at Les Beaux Sens escaped and to this day the Pinot Meunier planted here are ungrafted.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, in Les Alliées there’s a heavier clay soil with higher water retention that reduces the mineral element, but accentuates the fruitiness of the Meunier.\u003c\/p\u003e\n\u003cp\u003eAnd so on and so forth, plot by plot: a treasure trove of discoveries explained by someone who is an amiable teacher and a great communicator.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eGrower Champagnes and Grandes Maisons\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTo my mind this is the beauty and fascination of champagne; not just the pleasure of meeting with and talking to these wonderful people, but the way many of them work with their land to give you, the drinker, a real insight into the countless nuances and subtleties of the Champagne region.\u003c\/p\u003e\n\u003cp\u003eIt’s the big difference between grower champagnes and big brands. The big brands cannot match the local knowledge and specialisation of their smaller cousins so they choose to make champagnes that give you a broad brush stroke of the entire Champagne region. It’s a strategy that has stood them and champagne in general in good stead, but I don’t think you can really know champagne unless you have discovered the ins and outs of grower champagnes. It requires a little more effort and patience, but to my mind it is well worth it.\u003c\/p\u003e\n\u003cp\u003eI could go on and on about Chartogne-Taillet for whom the goal is to allow what Nature provides to produce an array of champagnes each of which is unique and expressive of its origins. As Alexandre says \"These days what we eat and what we drink is becoming ever more standardised, but we are all different so we need different food and different wines\".\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eSo, what (more) is special about Champagne Chartogne-Taillet?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNo one could call Chartogne-Taillet champagnes standardised: with the exception of Cuvée Sainte Anne, they are all vintages, that is to say that the grapes come from a single year’s harvest although Alexandre has chosen not to declare them as vintages.\u003c\/p\u003e\n\u003cp\u003eChartogne-Taillet uses only natural yeasts and ferments many of their cuvees in concrete, egg-shaped containers that facilitate the movement of the yeast and enhances the depth and complexity of the wine.\u003c\/p\u003e\n\u003cp\u003eThey plough 6 hectares of their vines with horses and plan to increase that as soon as time and money allows.\u003c\/p\u003e\n\u003cp\u003eWild grass is allowed to grow between the rows of vines and Alexandre measures the health of his vineyards by the type of grass that he finds growing there.\u003c\/p\u003e\n\u003cp\u003eEach topic could be a blog pots or video in its own right, which gives me a lot of ideas for the future.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg alt=\"Chartogne-Taillet Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chartogne-TailletVineyardPloughing_f8943822-d62e-4bdf-a1cf-86110d91f0dd_1024x1024.png?v=1704065363\"\u003e\u003c\/div\u003e\n\u003cp\u003eMaison de Champagne Chartogne-Taillet (pronounced 'shar-ton thai-yeh') comprises 11 hectares of vineyards in the village of Merfy, seven kilometres north of Reims. Merfy, one of a crescent of villages of the Massif de Saint-Thierry, is in the northernmost outpost of the Champagne region. The area has been planted with vines at least since the time of the Roman Empire. The Benedictine monks of the neighbouring Abbey of Saint-Thierry expanded the vineyards in the 7th century and carefully mapped out the different terroirs.\u003c\/p\u003e\n\u003cp\u003eWinemaking in the family dates back to 1490 with Nicolas Taillet and then Fiacre Tailler in 1540. The Domaine itself dates back to 1920 but it was only as recently as 2006, when Alexandre Chartogne took over the reins from his father Pierre, that things really started to change.\u003c\/p\u003e\n\u003cp\u003eAlexandre was fresh from time working with Anselme Selosse, widely acknowledged as one of the best winemakers in the Côte des Blancs and maybe even in all of Champagne. Anselme's focus is on getting the highest quality fruit for his champagnes, he believes in the relationship between healthy soils and the quality of the grapes and has always been a great advocate of organic farming and low yields. Alexandre's beliefs mirror Anselme's philosophies closely.\u003c\/p\u003e\n\u003cp\u003eAlexandre believes that the transmission of terroir only comes through careful work in the vineyard. To this end, no chemicals, herbicides or insecticides are used, cultivation is only when required, sheep and chickens roam the vineyards and organic compost is used where necessary. All effort is focused on maximising life in the soil. Half of his parcels are plowed by horse \u003cspan data-mce-fragment=\"1\"\u003eto avoid compacting the soil so that it is better aerated \u003c\/span\u003eand \u003cspan data-mce-fragment=\"1\"\u003eand he plans to increase that as soon as time and money allow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eMerfy boasts a bewildering variety of different soils and subsoils to produce a complete spectrum of champagnes from all three main grape varieties. Alexandre\u003c\/span\u003e has developed the style of the Maison towards precise Champagnes, thanks to extensive plot selections. In the cellar each parcel is vinified separately. Primary fermentation is wild, and mostly in second-hand barriques, although Alexandre has also used concrete eggs for some time. The second fermentation in the bottle is induced using yeasts selected from each specific parcel. Dosage has always been low, but like the majority of winemakers in Champagne, is in lower proportions each year.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eChartogne-Taillet makes outstanding champagne, fully the equal of much more pricey cuvées. \u003c\/span\u003eAlexandre Chartogne’s reputation as one of Champagne’s most thoughtful and ambitious growers shows through in his wines. He is one of Champagne’s brightest young talents – his pure, energetic wines have set a new regional standard. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Chartogne, it will be clear, is a thoughtful man, seriously committed to letting each of his various parcels express its own identity. Like the wines of his mentor, Anselme Selosse, these are very far from being fruit-driven wines despite their scale and power, for they're undeniably mineral and soil-driven. Since Chartogne is keeping back more and more wine, the quantities of his elusive single-vineyard bottlings are smaller and smaller, and these are not easy Champagnes to find. But happily, his largest cuvée, the tank-fermented Saint-Anne, is an excellent offering that remains great value.\"  \u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eWine Advocate\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chartogne-Taillet_1024x1024.png?v=1703838044\" alt=\"Chartogne-Taillet\" data-mce-selected=\"1\"\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698602225,"sku":"","price":99.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/chartogne-taillet-cuvee-sainte-anne-base-2018-disgorged-jan-2021-nv_5bcd3bcd-cb6d-4862-b5be-45ec0d262146.jpg?v=1701664351"},{"product_id":"craggy-range-sophia-merlot-cabernet-franc-2013","title":"Craggy Range Sophia Merlot Cabernet Franc 2013","description":"\u003cp\u003e\u003cspan\u003eSophia is Craggy Range's flagship wine, a Bordeaux blend sourced from their best parcels of Merlot, Cabernet Sauvignon and Cabernet Franc in the famous \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eGimblett Gravels vineyard. The wine is made at the Giants Winery complex in a specially designed circular fermentation cellar containing 8000 litre French oak cuves. Each of the cuves is used for fermenting the Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot parcels of wine that come from the Gimblett Gravels Vineyard. Below the Sophia cellar is an underground barrel cellar named The Quarry where the blended components of Sophia are aged together for its final 12 months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A complex array of flavours on the palate including plum, dark berry, chocolate, spice and a hint of violet. Gorgeous wine with plenty of weight, a silken texture and real energy. Will be very long-lived.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe grapes for the 2013 Sophia  were all destemmed and fermented with selected yeast in closed French oak cuves (nothing but the best) before being aged for 19 months in French barriques, of which 42% were new. The wine was not fined but was lightly filtered. \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/uu-yU4ohGA8\" title=\"The Top Winery of New Zealand 2023: Craggy Range\" rel=\"noopener\" target=\"_blank\" data-mce-href=\"https:\/\/youtu.be\/uu-yU4ohGA8\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"The Top Winery of New Zealand 2023: Craggy Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeVideo_480x480_52a81f40-8b7e-4cdc-a3f3-7ca7a5f3f378_480x480.jpg?v=1720483453\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeVideo_480x480_52a81f40-8b7e-4cdc-a3f3-7ca7a5f3f378_480x480.jpg?v=1720483453\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Top Winery of New Zealand 2023: Craggy Range\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003eVery dark, deep, black-hued ruby-red with a youthful purple rim. The nose is very elegantly proportioned and tightly concentrated with aromas of ripe blackberry fruit entwined with black plums and blackcurrants. The aromatics show beautiful clarity and fragrance with lifted red and black fruits, along with fragrant spices, oak and smoke notes. This has great depth, intensity and finesse. Medium-full bodied, rich, sumptuous and luscious layers of ripe black plum and blackberry fruit are lifted by blackcurrants and sweet herbal notes, with fragrant red fruit, leaf and floral elements. The fruit is enhanced by nuances of spice and subtle oak richness. The wine is driven along with a very refined core of extraction, with elegance of structure and grip, and excellent linearity, the sweetness enlivened by juicy, ripe acidity. This has the perfect balance of freshness, vitality and mouthwatering richness, the flavours carrying through to a very long finish. This is a wonderfully elegant, sweetly rich, vibrantly refreshing Sophia, with refined structure and the balance to age 10-15 years\u003cspan\u003e. Serve with roast lamb, beef, venison, and with semi-hard cheeses. A blend of 62% Merlot, 19% Cabernet Sauvignon, 18% Cabernet Franc and 1% Petit Verdot from the 'Gimblett Gravels vineyard, fermented to 13.8% alc., the wine aged 19 months in 42% new French oak barriques.\"\u003c\/span\u003e  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRaymond Chan – 20.0\/20 points  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Lifted aroma with pronounced plum and floral characters. A complex array of flavours on the palate including plum, dark berry, chocolate, spice and a hint of violet. Gorgeous wine with plenty of weight, a silken texture and real energy. Will be very long-lived. Drink 2016-2028.\"  \u003cstrong\u003e\u003cspan\u003eBob Campbell MW - 98 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"It was exciting and impressive to taste individual components but the blend is spectacular. Breathtaking fragrance and complexity - dark fruits, floral, spice and dried herbs with whispering cedary undertone. It's an undeniably concentrated and structured wine. Immensely appealing on the front palate, seamless and seductive through the middle, and exceptionally long and delicately drying at the end. A beautifully composed wine of enormous potential.\"  \u003cstrong\u003eSam Kim, Wine Orbit – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep red colour with a strong purple tint. The bouquet is big on dried herbs and blackcurrant, reminding more of cabernet than merlot perhaps, the palate lush in blackberry, cassis fruit and soft, fine-grained tannins. The fruit ripeness is spot-on. A very stylish, polished red blend of superb balance and refinement. Drink: 2018-2038.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"They're crowing about the 2013 vintage at Craggy Range. A fine-grained wine. It's as if it's been deep-etched with a fine tip. It's powerfully built, minerally, chocolatey, sluiced with gravel and blackcurrant, and lifted by a variety of florals. Feels both water- and alcohol-based. 'Sophia” always smells of money; this release does too, but the cash hangs out the top of the wallet, rather than being flashed around. A rumble of tannin leads the flavours into the future. A long termer, without question\u003cspan\u003e. Drink: 2013-2030+.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front – 95+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"\u003c\/strong\u003e\u003cspan\u003eThis is a Bordeaux-style blend with 62% merlot, 19% Cabernet Sauvignon, 18% Cabernet Franc and 1% Petit Verdot. Yield 48 hl\/ha, inoculated, aged 19 months in French oak, 42% new. 13.8% alcohol. Beautifully perfumed nose of floral red cherries, plums and blackcurrant, with a subtle fine spiciness. \u003c\/span\u003eThe palate has superbly balanced sweet cherries and black fruits. It has presence and concentration but it's also quite understated, with fine-grained tannins and a fresh, dynamic personality. So fine, this has massive potential\u003cspan\u003e.\"  \u003cstrong\u003eJamie Goode – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"I don't often choose wines as relatively expensive as this one as my wine of the week but I was so struck by the sheer quality of this vintage of Sophia, the top Bordeaux blend from New Zealand's most lavishly appointed that I wanted to draw attention to it. \u003c\/p\u003e\n\u003cp\u003eI tasted it at home and wrote about this sophisticated but generous antipodean answer to Pichon Lalande. Bright crimson and very bright fruit that is very beautiful and beautifully balanced. Super-ripe but not sweet. Much fresher than the too-heavy bottle suggests. Really very accomplished. Long and neat. Really lovely wine that lasted well in an opened bottle – A Good Sign.  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson MW – 17.5\/20 points and Wine of the Week\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe took an innovative position of pursuing a multi-regional approach to wine growing meaning we didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGimblett Gravels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\" alt=\"Craggy Range Gimblett Gravels Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA place of warmth and gravelly soils, the Gimblett Gravels Winegrowing District resulted from a flood in 1876 when the Ngaruroro River changed its course and a vista of gravel was left behind. The area is a place of warmth, stone and sandy alluvial soils. This unique combination alongside other climatic factors such as sunshine hours, humidity and rainfall means the gravels retain heat and lead to optimum ripening for Syrah, Merlot and Cabernet. The characteristics of red wines from the vineyard are richness, ripeness and elegance with a distinctive fine dusty tannin finish. Chardonnay is also grown on the vineyard with distinctive floral notes and pronounced minerality on the palate.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTe Muna Road\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\" alt=\"Craggy Range Te Muna Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Te Muna Road Vineyard is located some 7 kilometres outside of the Martinborough township. The vineyard consists of two distinct terraces, the higher comprising very old, stony clay-infused soils perfect for Pinot Noir. The lower terrace of younger stony soils interleaved with limestone provides an excellent environment for Sauvignon Blanc. The cooler climate of Martinborough ensures the wine is aromatic with steely minerality while the rocky soils give intensity to the fruit. The region's warm, dry summers and mild winters have led to complex and structured wines with subtle aromatics and an elegant finish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKidnappers Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\" alt=\"Craggy Range Kidnappers Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOur Kidnappers Vineyard is located on the Hawke's Bay coastline at Te Awanga where the spring and autumn are warm and sunny and the summer is tempered by the cooling sea breeze. Its ideal location allows the development of intense Chardonnay flavours in the grapes producing a wine with lifted aromatics and a mouth-watering finish.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe craggy range story\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.jpg?v=1693531252\" alt=\"Craggy Range Vineyard\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen Terry Peabody arrived home from a four-week business trip in the fall of 1993 his wife Mary, and daughter Mary-Jeanne, cooked him dinner. The meal was long and leisurely, but not without purpose. Terry wasn't allowed to leave until he had agreed to go into the wine business. The specification was that the business must never be sold. It was to be a family business, an enduring heritage legacy.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThat night, Terry made a commitment to the most important people in his life, and he intended to honour it. The search for a winery began traditionally enough - in France and America, spreading then to Australia. Other business brought him to the edge of the world, to New Zealand: a land of mountains, fire and ice - geographically the youngest country in the world – situated in the sweet latitudes for winegrowing.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e'When I pictured a life among the vines, I didn't immediately think of New Zealand, but New Zealand was wonderful because we were interested in clean air, green fields and a culture of care for the land. We didn't want to inherit or extend other people's mistakes.'  Mary Peabody\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTerry had always been impressed with the quality of New Zealand wines and he sensed a new and exciting possibility. In New Zealand he saw potential he hadn't seen elsewhere. The country's exceptional climate, the youth of the wine industry and the pioneering spirit of the people aligned with his own philosophy and desire to cut a different path. His ambition was not merely to buy into an existing vineyard or to emulate the greatest examples of wine styles in the world - it was bolder. He wanted to create new benchmarks with wines that would become internationally known as the New World classics.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFate played its part. An acquaintance introduced Terry to noted Kiwi viticulturist Steve Smith, who had been named by Decanter magazine as 'one of the 50 most influential people in the world of wine going into the next millennium.' He was in good company alongside Chateau Margaux's Paul Pontallier, Pierre Henry Gagey of Louis Jadot, and Jancis Robinson MW. He'd just become a Master of Wine - the only specialist viticulturist in the world to have the distinction.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs some collect antiquities or vintage cars, Steve collected land for vintages. A consultant with a rare instinct, and experience in South Africa and Bordeaux, he received more than 350 parcels of wine annually from all over New Zealand. He saw that some pieces of land came through with distinction every time and he'd pinpointed some special places. Gimblett Gravels in Hawke's Bay on the east coast of New Zealand was an area with the perfect growing conditions for his favourite wines – the Bordeaux reds and particularly Syrah. The spectacularly beautiful Tuki Tuki Valley had the soil for Chardonnay and would be the ideal home base from which to build a new kind of winery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSteve, who always wanted to stretch the boundaries and to whom 'it's nice' would be the ultimate insult about a wine, joined Terry. They made an important decision from the beginning to exclusively pursue the Single Vineyard Philosophy of winemaking – fresh thinking back in 1997. They took an innovative position of pursuing a multi-regional approach to wine growing meaning they didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place. Craggy Range was the first in the Southern Hemisphere to adopt making single vineyard wines from multiple regions of the country. Grape was matched to place.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\" alt=\"Craggy Range\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCraggy Range is a family-owned winery situated in the shadow of the spectacular Te Mata Peak in the premium wine growing area of Hawke's Bay. It was established in 1998 by Terry Peabody and his wife Mary to create a family legacy, one that could be handed down to future generations. To honour their pledge to the family they established a 1000 year trust, meaning the winery can never be sold.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheir search for a winery began traditionally enough, in France and America then spreading to Australia. An opportunity then brought Terry to New Zealand. Here he saw the potential he hadn't seen elsewhere – the country's exceptional climate, a rich history in farming the land and the pioneering spirit of the people.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt was here that Terry Peabody was introduced to noted Kiwi viticulturist Steve Smith, and together they sought out the best sites in this relatively young country with the ambition of being recognised as one of New Zealand's iconic wine producers. And so they settled on the Gimblett Gravels Winegrowing district, an ancient river bed of the Ngaruroro River in Hawke's Bay. The Gimblett Gravels are the perfect place to grow Syrah, Merlot and Cabernet, as the gravels retain heat which aids ripening.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey then took their search to Martinborough, and more particularly, a spectacular piece of farmland in Te Muna Road. It has two distinct terraces, the higher comprised of very old rocky clay-infused soils that are perfect for growing Pinot Noir. The lower terrace of younger gravelly soils interleaved with limestone allows for a unique style of aromatic, minerally Sauvignon Blanc.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs the vineyards have matured over the years so have the wines. The winery was recognised in 2014 by renowned US publication Wine Enthusiast as ‘New World Winery of the Year'.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe wines of Craggy Range are produced at two sites, the Gimblett Gravels Winery and Giants Winery (refer to the map below). Most of the Craggy Range wines are made at the Gimblett Gravels Winery located in the heart of the Gimblett Gravels Winegrowing district.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Giants Winery, 25 km away, is at the base of Te Mata Peak in the Hawke's Bay region. The Giants Winery complex and vineyard is home to the Craggy Range cellar door, restaurant and a collection of three cellars. Their flagship wine 'Sophia' is made in one of these cellars, a specially designed circular fermentation cellar containing 8000-litre French oak cuves. Each of the cuves are used for fermenting the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMerlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot \u003c\/span\u003eparcels of wine that come from the Gimblett Gravels Vineyard. Below the Sophia cellar is an underground barrel cellar named The Quarry where the blended components of ‘Sophia' are aged together for its final 12 months. The third cellar is a temperature controlled secondary fermentation cellar. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"Craggy Range Wineries and Hawke's Bay sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsCraggyRange_600x600.jpg?v=1699143166\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCraggy Range Wineries and Hawke's Bay sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699388657,"sku":"","price":115.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/craggy-range-sophia-merlot-cabernet-franc-2013.jpg?v=1695963226"},{"product_id":"craggy-range-sophia-merlot-cabernet-franc-2009","title":"Craggy Range Sophia Merlot Cabernet Franc 2009","description":"\u003cp data-mce-fragment=\"1\"\u003eSophia is Craggy Range's flagship wine, a Bordeaux blend sourced from their best parcels of Merlot, Cabernet Sauvignon and Cabernet Franc in the famous \u003cspan data-mce-fragment=\"1\"\u003eGimblett Gravels vineyard. The wine is made at the Giants Winery complex in a specially designed circular fermentation cellar containing 8000 litre French oak cuves. Each of the cuves are used for fermenting the Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot parcels of wine that come from the Gimblett Gravels Vineyard. Below the Sophia cellar is an underground barrel cellar named The Quarry where the blended components of Sophia are aged together for its final 12 months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Bordeaux beware: this blend is every bit as good as that of many classed growth chateaux wines from the outstanding '09 Bordeaux vintage. The colour is superb, the ultra-expressive bouquet with blackcurrant and cassis to the fore, then awe-inspiring drive through the length of the classic medium-bodied palate, fruit tannins and quality French oak seamlessly sewn together.\"  James Halliday\u003c\/strong\u003e \u003cspan\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/uu-yU4ohGA8\" title=\"The Top Winery of New Zealand 2023: Craggy Range\" rel=\"noopener\" target=\"_blank\" data-mce-href=\"https:\/\/youtu.be\/uu-yU4ohGA8\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"The Top Winery of New Zealand 2023: Craggy Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeVideo_480x480_52a81f40-8b7e-4cdc-a3f3-7ca7a5f3f378_480x480.jpg?v=1720483453\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeVideo_480x480_52a81f40-8b7e-4cdc-a3f3-7ca7a5f3f378_480x480.jpg?v=1720483453\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Top Winery of New Zealand 2023: Craggy Range\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very dark, near impenetrable, purple-hued, ruby red in colour, this has a full, intense and concentrated nose of dark plum and spicy berry fruits, beautifully layered with aromas of earth and truffles, and notes of lavender perfumes and lifted oak.  Rich and concentrated, this is nearly massive in its density and body, the fruit flavours filling the palate, showing succulent dark plums, liquorice as well as pepper, soy sauce and Oriental spices.  The extraction is serious, and provides a powerful structure, yet the tannins are fine and powdery.  The wine features incredible tension and freshness from the acidity, and the palate has great length.  The balance of the wine offers remarkable accessibility, but this will develop greater interest and complexity over the next 10-15+ years.  Match with beef and venison as well as firm cheeses. 65% Merlot, 25% Cabernet Sauvignon, 7% Cabernet Franc and 3% Petit Verdot fermented to 14.2% alc., the wine aged 18 months in 45% new French oak barriques.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRaymond Chan – 20.0\/20 points  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bordeaux beware: this blend of 65% merlot, 25% cabernet sauvignon, 7% cabernet franc and 3% petit verdot is every bit as good as that of many classed growth chateaux wines from the outstanding '09 Bordeaux vintage. The colour is superb, deep crimson grading to magenta on the rim, the ultra-expressive bouquet with blackcurrant and cassis to the fore, then awe-inspiring drive through the length of the classic medium-bodied palate, fruit tannins and quality French oak seamlessly sewn together\u003cspan data-mce-fragment=\"1\"\u003e. 14.2% alc, cork Drink to: 2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 97 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium deep colour. Lovely fragrant plum\/violet\/praline aromas with touches of cedar\/spice. Deep set buoyant wine with plum\/dark chocolate flavours, velvety tannins and cedar oak. Very smooth and seductive wine. Power and elegance. One for the long haul.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAndrew Caillard MW – 19\/20 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Delicious rich, ripe and smooth in its youth, this Gimblett Gravels blend of merlot (65%) and cabernet sauvignon (25%) also has splashes of cabernet franc (7%) and petit verdot (3%).   Matured for 18 months in French oak barriques (45% new), it is deeply coloured, full-bodied, sweet-fruited and supple, with highly concentrated, ripe cassis, plum and spice flavours\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWinestate Magazine ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very deep garnet-purple, the 2009 Gimblett Gravels Sophia is blended of 65% Merlot, 25% Cabernet Sauvignon, 7% Cabernet Franc and 3% Petit Verdot. The nose is very youthful and a little closed, giving notes of ripe plums, mulberries and crushed blackberries over cloves, pencil shavings, cedar, mace and coffee beans with a hint of dark chocolate. Medium-full bodied, the tight-knit palate gives balanced, medium-high acid, firm grainy tannins and lots of berry and spice layers, finishing long. Consider drinking it 2013 to 2022+.\"  \u003cstrong\u003eRobert Parker's Wine Advocate - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep purple-red. Quite strongly oaked aroma; intense flavour, clean and fresh; but also smooth and the tannins are ripe and balanced. Fine texture and good length. Very smart wine. Drink: 2011-2030.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eBig, ripe plum flavors with toasty oak and hints of spice, blackcurrant and florals on the finish. Seamless and rich. Approachable with soft, ripe tannins and plenty of fleshy fruit but should age.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 95 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Oak has a clear influence here but it's such sexy oak and so well knitted with the fruit that it's difficult to view it as anything other than a positive. The fruit tastes of blueberries, iodine, dried herbs and oyster shells. There are chicory and nut and\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003epencil-like notes and texturally the wine is creamy. For all its power and oak it feels like an effortless kind of wine. Like it still has a bit in the tank. I'd be cellaring this to get the best from it. Drink: 2015 – 2022.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 94+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Produced entirely from Craggy Range's Gimblett Gravels Vineyard nestled on the right bank of the Ngaruroro River, this is a blend of the very best Merlot and Cabernet Franc parcels of the vineyard. Always classy, always evocative and always richly textured. Dark plum, blackcurrant, dried rosemary, cocoa dust and a hint of vanilla vie for attention. Brooding and ripe. The palate is layered with fine dusty tannins providing the structure for the ample flavor and length. Exceptional balance between fruit richness, tannic backbone and acidity is immaculate.\"  \u003cstrong\u003eJancis Robinson MW – 17.5\/20 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe took an innovative position of pursuing a multi-regional approach to wine growing meaning we didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGimblett Gravels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Gimblett Gravels Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA place of warmth and gravelly soils, the Gimblett Gravels Winegrowing District resulted from a flood in 1876 when the Ngaruroro River changed its course and a vista of gravel was left behind. The area is a place of warmth, stone and sandy alluvial soils. This unique combination alongside other climatic factors such as sunshine hours, humidity and rainfall means the gravels retain heat and lead to optimum ripening for Syrah, Merlot and Cabernet. The characteristics of red wines from the vineyard are richness, ripeness and elegance with a distinctive fine dusty tannin finish. Chardonnay is also grown on the vineyard with distinctive floral notes and pronounced minerality on the palate.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTe Muna Road\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Te Muna Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Te Muna Road Vineyard is located some 7 kilometres outside of the Martinborough township. The vineyard consists of two distinct terraces, the higher comprising very old, stony clay-infused soils perfect for Pinot Noir. The lower terrace of younger stony soils interleaved with limestone provides an excellent environment for Sauvignon Blanc. The cooler climate of Martinborough ensures the wine is aromatic with steely minerality while the rocky soils give intensity to the fruit. The region's warm, dry summers and mild winters have led to complex and structured wines with subtle aromatics and an elegant finish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKidnappers Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Kidnappers Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOur Kidnappers Vineyard is located on the Hawke's Bay coastline at Te Awanga where the spring and autumn are warm and sunny and the summer is tempered by the cooling sea breeze. Its ideal location allows the development of intense Chardonnay flavours in the grapes producing a wine with lifted aromatics and a mouth-watering finish.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe craggy range story\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.jpg?v=1693531252\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen Terry Peabody arrived home from a four-week business trip in the fall of 1993 his wife Mary, and daughter Mary-Jeanne, cooked him dinner. The meal was long and leisurely, but not without purpose. Terry wasn't allowed to leave until he had agreed to go into the wine business. The specification was that the business must never be sold. It was to be a family business, an enduring heritage legacy.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThat night, Terry made a commitment to the most important people in his life, and he intended to honour it. The search for a winery began traditionally enough - in France and America, spreading then to Australia. Other business brought him to the edge of the world, to New Zealand: a land of mountains, fire and ice - geographically the youngest country in the world – situated in the sweet latitudes for winegrowing.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e'When I pictured a life among the vines, I didn't immediately think of New Zealand, but New Zealand was wonderful because we were interested in clean air, green fields and a culture of care for the land. We didn't want to inherit or extend other people's mistakes.'  Mary Peabody\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTerry had always been impressed with the quality of New Zealand wines and he sensed a new and exciting possibility. In New Zealand he saw potential he hadn't seen elsewhere. The country's exceptional climate, the youth of the wine industry and the pioneering spirit of the people aligned with his own philosophy and desire to cut a different path. His ambition was not merely to buy into an existing vineyard or to emulate the greatest examples of wine styles in the world - it was bolder. He wanted to create new benchmarks with wines that would become internationally known as the New World classics.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFate played its part. An acquaintance introduced Terry to noted Kiwi viticulturist Steve Smith, who had been named by Decanter magazine as 'one of the 50 most influential people in the world of wine going into the next millennium.' He was in good company alongside Chateau Margaux's Paul Pontallier, Pierre Henry Gagey of Louis Jadot, and Jancis Robinson MW. He'd just become a Master of Wine - the only specialist viticulturist in the world to have the distinction.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs some collect antiquities or vintage cars, Steve collected land for vintages. A consultant with a rare instinct, and experience in South Africa and Bordeaux, he received more than 350 parcels of wine annually from all over New Zealand. He saw that some pieces of land came through with distinction every time and he'd pinpointed some special places. Gimblett Gravels in Hawke's Bay on the east coast of New Zealand was an area with the perfect growing conditions for his favourite wines – the Bordeaux reds and particularly Syrah. The spectacularly beautiful Tuki Tuki Valley had the soil for Chardonnay and would be the ideal home base from which to build a new kind of winery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSteve, who always wanted to stretch the boundaries and to whom 'it's nice' would be the ultimate insult about a wine, joined Terry. They made an important decision from the beginning to exclusively pursue the Single Vineyard Philosophy of winemaking – fresh thinking back in 1997. They took an innovative position of pursuing a multi-regional approach to wine growing meaning they didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place. Craggy Range was the first in the Southern Hemisphere to adopt making single vineyard wines from multiple regions of the country. Grape was matched to place.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCraggy Range is a family-owned winery situated in the shadow of the spectacular Te Mata Peak in the premium wine growing area of Hawke's Bay. It was established in 1998 by Terry Peabody and his wife Mary to create a family legacy, one that could be handed down to future generations. To honour their pledge to the family they established a 1000 year trust, meaning the winery can never be sold.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheir search for a winery began traditionally enough, in France and America then spreading to Australia. An opportunity then brought Terry to New Zealand. Here he saw the potential he hadn't seen elsewhere – the country's exceptional climate, a rich history in farming the land and the pioneering spirit of the people.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt was here that Terry Peabody was introduced to noted Kiwi viticulturist Steve Smith, and together they sought out the best sites in this relatively young country with the ambition of being recognised as one of New Zealand's iconic wine producers. And so they settled on the Gimblett Gravels Winegrowing district, an ancient river bed of the Ngaruroro River in Hawke's Bay. The Gimblett Gravels are the perfect place to grow Syrah, Merlot and Cabernet, as the gravels retain heat which aids ripening.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey then took their search to Martinborough, and more particularly, a spectacular piece of farmland in Te Muna Road. It has two distinct terraces, the higher comprised of very old rocky clay-infused soils that are perfect for growing Pinot Noir. The lower terrace of younger gravelly soils interleaved with limestone allows for a unique style of aromatic, minerally Sauvignon Blanc.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs the vineyards have matured over the years so have the wines. The winery was recognised in 2014 by renowned US publication Wine Enthusiast as ‘New World Winery of the Year'.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe wines of Craggy Range are produced at two sites, the Gimblett Gravels Winery and Giants Winery (refer to the map below). Most of the Craggy Range wines are made at the Gimblett Gravels Winery located in the heart of the Gimblett Gravels Winegrowing district.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Giants Winery, 25 km away, is at the base of Te Mata Peak in the Hawke's Bay region. The Giants Winery complex and vineyard is home to the Craggy Range cellar door, restaurant and a collection of three cellars. Their flagship wine 'Sophia' is made in one of these cellars, a specially designed circular fermentation cellar containing 8000-litre French oak cuves. Each of the cuves are used for fermenting the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMerlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot \u003c\/span\u003eparcels of wine that come from the Gimblett Gravels Vineyard. Below the Sophia cellar is an underground barrel cellar named The Quarry where the blended components of ‘Sophia' are aged together for its final 12 months. The third cellar is a temperature controlled secondary fermentation cellar. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsCraggyRange_600x600.jpg?v=1699143166\" alt=\"Craggy Range Wineries and Hawke's Bay sub-regions\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCraggy Range Wineries and Hawke's Bay sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699454193,"sku":"","price":135.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Craggy-Range-Sophia-Merlot-Cabernet-Franc-2009_3f0c1efd-7ea4-4182-8763-da56ca8df264.jpg?v=1698964653"},{"product_id":"craggy-range-te-muna-road-vineyard-pinot-noir-2017","title":"Craggy Range Te Muna Road Vineyard Pinot Noir 2017","description":"\u003cp\u003eThe Craggy Range Te Muna Road Vineyard in Martinborough consistently produces a stunning pinot noir with a silky layered texture. The fruit is handpicked from the higher terrace of the Vineyard where the old stony clay soils offer the ideal growing environment for pinot noir. The 81.5 acre terraced Te Muna Road Vineyard is planted with eight clones of Pinot Noir in more than 40 different parcels. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Fragrant, elegant pinot noir with floral, violet, red rose, dark cherry, plum, anise, spice and classy oak flavours. A wine with power delivered with consummate subtlety. A seductively ethereal texture and lingering finish complete the picture.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vibrant red cherry with a crimson hue. Complex aromatic array of dark rose, plum, cherry, tree bark and wooden spices. Supple palate entry with attractive varietal red fruits and lovely tension from the fine tannin profile. A joyful wine full of charm.\"\u003c\/p\u003e\n\u003cp\u003eGrapes are 100% hand harvested and 85% destemmed before undergoing fermentation with indigenous yeasts in a combination of French oak cuves and open-top stainless steel tanks. The wine matures for 10 months in French oak barriques, 22% new, prior to coarse filtration and bottling.\"  \u003cstrong\u003eCraggy Range\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/Udw8Lsykgl8\" title=\"Craggy Range Te Muna Vineyard\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"float: none;\" alt=\"Craggy Range Te Muna Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyardVideo_480x480_5c994f1f-e55a-49ee-a855-9789174946ec_480x480.jpg?v=1720483755\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCraggy Range Te Muna Vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Craggy Range Te Muna Road Pinot Noir, Martinborough, 2017 is a dream, I gave this a mark of 98 in a recent tasting of New World Single Vineyard Pinots for Decanter Magazine. The balance between savoury and luscious fruit with perfect acidity, gives a near perfect silky Pinot.”  \u003cstrong data-mce-fragment=\"1\"\u003eRoger Jones, Decanter Magazine(UK) – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Fragrant, elegant pinot noir with floral, violet, red rose, dark cherry, plum, anise, spice and classy oak flavours. A wine with power delivered with consummate subtlety. A seductively ethereal texture and lingering finish complete the picture. Drink: 2020–2025.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe took an innovative position of pursuing a multi-regional approach to wine growing meaning we didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGimblett Gravels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Gimblett Gravels Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA place of warmth and gravelly soils, the Gimblett Gravels Winegrowing District resulted from a flood in 1876 when the Ngaruroro River changed its course and a vista of gravel was left behind. The area is a place of warmth, stone and sandy alluvial soils. This unique combination alongside other climatic factors such as sunshine hours, humidity and rainfall means the gravels retain heat and lead to optimum ripening for Syrah, Merlot and Cabernet. The characteristics of red wines from the vineyard are richness, ripeness and elegance with a distinctive fine dusty tannin finish. Chardonnay is also grown on the vineyard with distinctive floral notes and pronounced minerality on the palate.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTe Muna Road\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Te Muna Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Te Muna Road Vineyard is located some 7 kilometres outside of the Martinborough township. The vineyard consists of two distinct terraces, the higher comprising very old, stony clay-infused soils perfect for Pinot Noir. The lower terrace of younger stony soils interleaved with limestone provides an excellent environment for Sauvignon Blanc. The cooler climate of Martinborough ensures the wine is aromatic with steely minerality while the rocky soils give intensity to the fruit. The region's warm, dry summers and mild winters have led to complex and structured wines with subtle aromatics and an elegant finish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKidnappers Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Kidnappers Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOur Kidnappers Vineyard is located on the Hawke's Bay coastline at Te Awanga where the spring and autumn are warm and sunny and the summer is tempered by the cooling sea breeze. Its ideal location allows the development of intense Chardonnay flavours in the grapes producing a wine with lifted aromatics and a mouth-watering finish.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe craggy range story\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.jpg?v=1693531252\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen Terry Peabody arrived home from a four-week business trip in the fall of 1993 his wife Mary, and daughter Mary-Jeanne, cooked him dinner. The meal was long and leisurely, but not without purpose. Terry wasn't allowed to leave until he had agreed to go into the wine business. The specification was that the business must never be sold. It was to be a family business, an enduring heritage legacy.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThat night, Terry made a commitment to the most important people in his life, and he intended to honour it. The search for a winery began traditionally enough - in France and America, spreading then to Australia. Other business brought him to the edge of the world, to New Zealand: a land of mountains, fire and ice - geographically the youngest country in the world – situated in the sweet latitudes for winegrowing.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e'When I pictured a life among the vines, I didn't immediately think of New Zealand, but New Zealand was wonderful because we were interested in clean air, green fields and a culture of care for the land. We didn't want to inherit or extend other people's mistakes.'  Mary Peabody\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTerry had always been impressed with the quality of New Zealand wines and he sensed a new and exciting possibility. In New Zealand he saw potential he hadn't seen elsewhere. The country's exceptional climate, the youth of the wine industry and the pioneering spirit of the people aligned with his own philosophy and desire to cut a different path. His ambition was not merely to buy into an existing vineyard or to emulate the greatest examples of wine styles in the world - it was bolder. He wanted to create new benchmarks with wines that would become internationally known as the New World classics.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFate played its part. An acquaintance introduced Terry to noted Kiwi viticulturist Steve Smith, who had been named by Decanter magazine as 'one of the 50 most influential people in the world of wine going into the next millennium.' He was in good company alongside Chateau Margaux's Paul Pontallier, Pierre Henry Gagey of Louis Jadot, and Jancis Robinson MW. He'd just become a Master of Wine - the only specialist viticulturist in the world to have the distinction.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs some collect antiquities or vintage cars, Steve collected land for vintages. A consultant with a rare instinct, and experience in South Africa and Bordeaux, he received more than 350 parcels of wine annually from all over New Zealand. He saw that some pieces of land came through with distinction every time and he'd pinpointed some special places. Gimblett Gravels in Hawke's Bay on the east coast of New Zealand was an area with the perfect growing conditions for his favourite wines – the Bordeaux reds and particularly Syrah. The spectacularly beautiful Tuki Tuki Valley had the soil for Chardonnay and would be the ideal home base from which to build a new kind of winery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSteve, who always wanted to stretch the boundaries and to whom 'it's nice' would be the ultimate insult about a wine, joined Terry. They made an important decision from the beginning to exclusively pursue the Single Vineyard Philosophy of winemaking – fresh thinking back in 1997. They took an innovative position of pursuing a multi-regional approach to wine growing meaning they didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place. Craggy Range was the first in the Southern Hemisphere to adopt making single vineyard wines from multiple regions of the country. Grape was matched to place.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCraggy Range is a family-owned winery situated in the shadow of the spectacular Te Mata Peak in the premium wine growing area of Hawke's Bay. It was established in 1998 by Terry Peabody and his wife Mary to create a family legacy, one that could be handed down to future generations. To honour their pledge to the family they established a 1000 year trust, meaning the winery can never be sold.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheir search for a winery began traditionally enough, in France and America then spreading to Australia. An opportunity then brought Terry to New Zealand. Here he saw the potential he hadn't seen elsewhere – the country's exceptional climate, a rich history in farming the land and the pioneering spirit of the people.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt was here that Terry Peabody was introduced to noted Kiwi viticulturist Steve Smith, and together they sought out the best sites in this relatively young country with the ambition of being recognised as one of New Zealand's iconic wine producers. And so they settled on the Gimblett Gravels Winegrowing district, an ancient river bed of the Ngaruroro River in Hawke's Bay. The Gimblett Gravels are the perfect place to grow Syrah, Merlot and Cabernet, as the gravels retain heat which aids ripening.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey then took their search to Martinborough, and more particularly, a spectacular piece of farmland in Te Muna Road. It has two distinct terraces, the higher comprised of very old rocky clay-infused soils that are perfect for growing Pinot Noir. The lower terrace of younger gravelly soils interleaved with limestone allows for a unique style of aromatic, minerally Sauvignon Blanc.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs the vineyards have matured over the years so have the wines. The winery was recognised in 2014 by renowned US publication Wine Enthusiast as ‘New World Winery of the Year'.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe wines of Craggy Range are produced at two sites, the Gimblett Gravels Winery and Giants Winery (refer to the map below). Most of the Craggy Range wines are made at the Gimblett Gravels Winery located in the heart of the Gimblett Gravels Winegrowing district.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Giants Winery, 25 km away, is at the base of Te Mata Peak in the Hawke's Bay region. The Giants Winery complex and vineyard is home to the Craggy Range cellar door, restaurant and a collection of three cellars. Their flagship wine 'Sophia' is made in one of these cellars, a specially designed circular fermentation cellar containing 8000-litre French oak cuves. Each of the cuves are used for fermenting the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMerlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot \u003c\/span\u003eparcels of wine that come from the Gimblett Gravels Vineyard. Below the Sophia cellar is an underground barrel cellar named The Quarry where the blended components of ‘Sophia' are aged together for its final 12 months. The third cellar is a temperature controlled secondary fermentation cellar. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsCraggyRange_600x600.jpg?v=1699143166\" alt=\"Craggy Range Wineries and Hawke's Bay sub-regions\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCraggy Range Wineries and Hawke's Bay sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699519729,"sku":"","price":68.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/craggy-range-te-muna-road-vineyard-pinot-noir-2017.jpg?v=1695963418"},{"product_id":"craggy-range-the-quarry-cabernet-merlot-2008","title":"Craggy Range The Quarry Cabernet Merlot 2008","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCraggy Range \u003c\/span\u003eThe Quarry is a Cabernet Sauvignon dominant blend sourced from the famous \u003cspan data-mce-fragment=\"1\"\u003eGimblett Gravels Vineyard. The wine is deeply coloured, ripe fruited and classically structured and is only released in top years. The Quarry is about providence. - the wine exists simply because of the tenacity of a small group of local vignerons who saved the Gimblett Gravels from becoming a gravel quarry. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Rich, ripe and very dense red in a moderately complex, mouth-filling style. Dark berry, spice, liquor ice and classy oak flavours. A wine with great potential. Top red that's only marginally outclassed by this label from the excellent 2007 vintage.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"75% Cabernet Sauvignon, 19% Merlot, 6% Cabernet Franc Dark red core with vivid crimson hues. Blackcurrant, wild thyme, crushed autumn leaf and a dusting of cocoa powder provide aromatic intensity and complexity. The highly focused fruit and sheer purity is given substance via layers of fine, dusty tannin. Harmonious and long.\"  \u003cstrong\u003eCraggy Range\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/uu-yU4ohGA8\" title=\"The Top Winery of New Zealand 2023: Craggy Range\" rel=\"noopener\" target=\"_blank\" data-mce-href=\"https:\/\/youtu.be\/uu-yU4ohGA8\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"The Top Winery of New Zealand 2023: Craggy Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeVideo_480x480_52a81f40-8b7e-4cdc-a3f3-7ca7a5f3f378_480x480.jpg?v=1720483453\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeVideo_480x480_52a81f40-8b7e-4cdc-a3f3-7ca7a5f3f378_480x480.jpg?v=1720483453\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Top Winery of New Zealand 2023: Craggy Range\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e\"Rich, ripe and very dense red in a moderately complex, mouth-filling style. Dark berry, spice, liquor ice and classy oak flavours. A wine with great potential. Top red that's only marginally outclassed by this label from the excellent 2007 vintage.\u003c\/span\u003e\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 95 points\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe took an innovative position of pursuing a multi-regional approach to wine growing meaning we didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGimblett Gravels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\" alt=\"Craggy Range Gimblett Gravels Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA place of warmth and gravelly soils, the Gimblett Gravels Winegrowing District resulted from a flood in 1876 when the Ngaruroro River changed its course and a vista of gravel was left behind. The area is a place of warmth, stone and sandy alluvial soils. This unique combination alongside other climatic factors such as sunshine hours, humidity and rainfall means the gravels retain heat and lead to optimum ripening for Syrah, Merlot and Cabernet. The characteristics of red wines from the vineyard are richness, ripeness and elegance with a distinctive fine dusty tannin finish. Chardonnay is also grown on the vineyard with distinctive floral notes and pronounced minerality on the palate.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTe Muna Road\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\" alt=\"Craggy Range Te Muna Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Te Muna Road Vineyard is located some 7 kilometres outside of the Martinborough township. The vineyard consists of two distinct terraces, the higher comprising very old, stony clay-infused soils perfect for Pinot Noir. The lower terrace of younger stony soils interleaved with limestone provides an excellent environment for Sauvignon Blanc. The cooler climate of Martinborough ensures the wine is aromatic with steely minerality while the rocky soils give intensity to the fruit. The region's warm, dry summers and mild winters have led to complex and structured wines with subtle aromatics and an elegant finish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKidnappers Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\" alt=\"Craggy Range Kidnappers Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOur Kidnappers Vineyard is located on the Hawke's Bay coastline at Te Awanga where the spring and autumn are warm and sunny and the summer is tempered by the cooling sea breeze. Its ideal location allows the development of intense Chardonnay flavours in the grapes producing a wine with lifted aromatics and a mouth-watering finish.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe craggy range story\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.jpg?v=1693531252\" alt=\"Craggy Range Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.jpg?v=1693531252\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen Terry Peabody arrived home from a four-week business trip in the fall of 1993 his wife Mary, and daughter Mary-Jeanne, cooked him dinner. The meal was long and leisurely, but not without purpose. Terry wasn't allowed to leave until he had agreed to go into the wine business. The specification was that the business must never be sold. It was to be a family business, an enduring heritage legacy.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThat night, Terry made a commitment to the most important people in his life, and he intended to honour it. The search for a winery began traditionally enough - in France and America, spreading then to Australia. Other business brought him to the edge of the world, to New Zealand: a land of mountains, fire and ice - geographically the youngest country in the world – situated in the sweet latitudes for winegrowing.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e'When I pictured a life among the vines, I didn't immediately think of New Zealand, but New Zealand was wonderful because we were interested in clean air, green fields and a culture of care for the land. We didn't want to inherit or extend other people's mistakes.'  Mary Peabody\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTerry had always been impressed with the quality of New Zealand wines and he sensed a new and exciting possibility. In New Zealand he saw potential he hadn't seen elsewhere. The country's exceptional climate, the youth of the wine industry and the pioneering spirit of the people aligned with his own philosophy and desire to cut a different path. His ambition was not merely to buy into an existing vineyard or to emulate the greatest examples of wine styles in the world - it was bolder. He wanted to create new benchmarks with wines that would become internationally known as the New World classics.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFate played its part. An acquaintance introduced Terry to noted Kiwi viticulturist Steve Smith, who had been named by Decanter magazine as 'one of the 50 most influential people in the world of wine going into the next millennium.' He was in good company alongside Chateau Margaux's Paul Pontallier, Pierre Henry Gagey of Louis Jadot, and Jancis Robinson MW. He'd just become a Master of Wine - the only specialist viticulturist in the world to have the distinction.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs some collect antiquities or vintage cars, Steve collected land for vintages. A consultant with a rare instinct, and experience in South Africa and Bordeaux, he received more than 350 parcels of wine annually from all over New Zealand. He saw that some pieces of land came through with distinction every time and he'd pinpointed some special places. Gimblett Gravels in Hawke's Bay on the east coast of New Zealand was an area with the perfect growing conditions for his favourite wines – the Bordeaux reds and particularly Syrah. The spectacularly beautiful Tuki Tuki Valley had the soil for Chardonnay and would be the ideal home base from which to build a new kind of winery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSteve, who always wanted to stretch the boundaries and to whom 'it's nice' would be the ultimate insult about a wine, joined Terry. They made an important decision from the beginning to exclusively pursue the Single Vineyard Philosophy of winemaking – fresh thinking back in 1997. They took an innovative position of pursuing a multi-regional approach to wine growing meaning they didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place. Craggy Range was the first in the Southern Hemisphere to adopt making single vineyard wines from multiple regions of the country. Grape was matched to place.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\" alt=\"Craggy Range\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCraggy Range is a family-owned winery situated in the shadow of the spectacular Te Mata Peak in the premium wine growing area of Hawke's Bay. It was established in 1998 by Terry Peabody and his wife Mary to create a family legacy, one that could be handed down to future generations. To honour their pledge to the family they established a 1000 year trust, meaning the winery can never be sold.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheir search for a winery began traditionally enough, in France and America then spreading to Australia. An opportunity then brought Terry to New Zealand. Here he saw the potential he hadn't seen elsewhere – the country's exceptional climate, a rich history in farming the land and the pioneering spirit of the people.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt was here that Terry Peabody was introduced to noted Kiwi viticulturist Steve Smith, and together they sought out the best sites in this relatively young country with the ambition of being recognised as one of New Zealand's iconic wine producers. And so they settled on the Gimblett Gravels Winegrowing district, an ancient river bed of the Ngaruroro River in Hawke's Bay. The Gimblett Gravels are the perfect place to grow Syrah, Merlot and Cabernet, as the gravels retain heat which aids ripening.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey then took their search to Martinborough, and more particularly, a spectacular piece of farmland in Te Muna Road. It has two distinct terraces, the higher comprised of very old rocky clay-infused soils that are perfect for growing Pinot Noir. The lower terrace of younger gravelly soils interleaved with limestone allows for a unique style of aromatic, minerally Sauvignon Blanc.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs the vineyards have matured over the years so have the wines. The winery was recognised in 2014 by renowned US publication Wine Enthusiast as ‘New World Winery of the Year'.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe wines of Craggy Range are produced at two sites, the Gimblett Gravels Winery and Giants Winery (refer to the map below). Most of the Craggy Range wines are made at the Gimblett Gravels Winery located in the heart of the Gimblett Gravels Winegrowing district.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Giants Winery, 25 km away, is at the base of Te Mata Peak in the Hawke's Bay region. The Giants Winery complex and vineyard is home to the Craggy Range cellar door, restaurant and a collection of three cellars. Their flagship wine 'Sophia' is made in one of these cellars, a specially designed circular fermentation cellar containing 8000-litre French oak cuves. Each of the cuves are used for fermenting the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMerlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot \u003c\/span\u003eparcels of wine that come from the Gimblett Gravels Vineyard. Below the Sophia cellar is an underground barrel cellar named The Quarry where the blended components of ‘Sophia' are aged together for its final 12 months. The third cellar is a temperature controlled secondary fermentation cellar.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsCraggyRange_600x600.jpg?v=1699143166\" alt=\"Craggy Range Wineries and Hawke's Bay sub-regions\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsCraggyRange_600x600.jpg?v=1699143166\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCraggy Range Wineries and Hawke's Bay sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699552497,"sku":"","price":99.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Craggy-Range-The-Quarry-Cabernet-Merlot-2008_e874b958-eb60-46fb-92fe-e92e705a91f7.jpg?v=1695963471"},{"product_id":"dog-point-chardonnay-2003","title":"Dog Point Chardonnay 2003","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eIvan and Margaret Sutherland planted the Dog Point Vineyard back in the late 1970s, making it one of the oldest privately owned vineyards in Marlborough. Ivan Sutherland met James Healy in the 1990s when they worked together at Cloudy Bay, Ivan in viticulture and James in winemaking. In 2002 Ivan and James decided to leave Cloudy Bay to start their own label and they launched Dog Point in 2004 using fruit from the 2002 vintage. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe 2003 Dog Point Chardonnay is the second vintage under the Dog Point label and the last one made at the Cloudy Bay winery. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A sensational white more in the mould of a good Chablis than anything I have tasted from Marlborough bearing the word chardonnay. Made with handpicked grapes treated to full indigenous yeast fermentation, 100 per cent malolactic fermentation and loads of lees stirring. Taste fresh, citrusy and is seductively mouth-filling.\"  Joelle Thomson\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Straw colour; strong aromas of grapefruit and roasted hazelnut with savoury characters from extended contact with yeast lees; full bodied expression of the variety integrating fresh grapefruit with chalky textural lees character.\"  \u003cstrong\u003eDog Point\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca title=\"Dog Point Vineyard\" href=\"https:\/\/youtu.be\/Dwf7iqSwgVs\" target=\"_blank\"\u003e\u003cstrong\u003e\u003cimg alt=\"Dog Point Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogPointvideo_480x480.png?v=1699482950\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogPointvideo_480x480.png?v=1699482950\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDog Point (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A sensational white more in the mould of a good Chablis than anything I have tasted from Marlborough bearing the word chardonnay. Made with handpicked grapes treated to full indigenous yeast fermentation, 100 per cent malolactic fermentation and loads of lees stirring. Taste fresh, citrusy and is seductively mouth-filling.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJoelle Thomson, Viva\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The chardonnay was barrel fermented with wild yeast and has a deliciously tangy wine with a dash of toasty oak, the flavours of grapefruit and lemon, and a dry intense aftertaste.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTim Harris, New Zealand Herald \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2003 Dog Point Vineyards Chardonnay is one of the best New Zealand chardonnays I have tasted. It is remarkable that it comes from Marlborough, a region usually renowned for chardonnays with over-the-top acids and pronounced buttery tastes. This chardonnay flouts that busty cleavage style, sporting a far more subtle and European style. It is a chardonnay for those who are supposedly overdrinking the stuff.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJoelle Thomson, Viva\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogPoint_1024x1024.png?v=1679198045\" alt=\"Dog Point Winery\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogPoint_1024x1024.png?v=1679198045\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eJames Healy and Ivan Sutherland (left and right)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIvan and Margaret Sutherland planted t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Dog Point Vineyard back in the late 1970s, making it one of the oldest privately owned vineyards in Marlborough.\u003c\/span\u003e The vineyard is centrally located at the confluence of the smaller Brancott and Omaka Valleys, \u003cspan data-mce-fragment=\"1\"\u003eon the hill slopes of the Southern Valleys (refer to the map below). It is a\u003c\/span\u003e very desirable area for grape growing and is neighbour to the first commercially planted vineyard in Marlborough, planted in 1973 by Montana. \u003c\/p\u003e\n\u003cp\u003eIvan Sutherland met James Healy in the 1990s when they worked together at Cloudy Bay, Ivan in viticulture and James in winemaking. This was during the time when Cloudy Bay put quality Marlborough wine (particularly Sauvignon Blanc) on the map. In 2002 Ivan and James decided to leave Cloudy Bay to start their own label, with Ivan providing the fruit and James making the wine in one of those classic wine partnerships. They launched the Dog Point label in 2004 using fruit from the 2002 vintage. It came as no surprise to anyone that Dog Point hit the ground running and produced, and continues to produce, wines of the highest quality. \u003c\/p\u003e\n\u003cp\u003eThe property is planted to Sauvignon Blanc, Chardonnay and Pinot Noir grown under organic principles. Fruit for the wines is sourced from the older well-established vines planted back in the late 1970s and supplemented with fruit from newer closely planted hillside vines. The Sauvignon Blanc vines are on average 25 years old, the oldest being well over 30 years of age. The Section 94 vines that go into the single vineyard, barrel fermented Sauvignon Blanc are 30 years old. The average vine age for the Chardonnay is 30 years old, with the oldest vines being 40 years old. The Pinot Noir vines date back to the early 1980s, making some of them around 40 years old.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MarlboroughSub-regions_DogPoint_2c7f68c8-b6b2-43d6-a37a-ddca9b58beda_600x600.jpg?v=1699707192\" alt=\"Dog Point vineyard and Marlborough sub-regions\" style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDog Point vineyard and Marlborough sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701977329,"sku":"","price":74.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Dog-Point-Chardonnay-2003.jpg?v=1679289367"},{"product_id":"dom-perignon-2010","title":"Dom Pérignon 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Krug is the king of champagne, Dom Perignon is the Queen.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDom Pérignon is named after a 17th century Benedictine monk who was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCellar Master\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e at the Abbey of Hautvillers, near the town of Épernay.\u003c\/span\u003e\u003cspan\u003e It is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. Although \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eowned by Moët \u0026amp; Chandon, Dom Pérignon is now considered a separate Champagne house. \u003c\/span\u003e\u003cspan\u003eIt is a vintage Champagne, a blend of approximately 50% Pinot Noir and 50% Chardonnay that showcases both the character of the year and the character of Dom Pérignon. Dom Pérignon is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before release. It is only produced in years where growing conditions are favourable: \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eit is down to the Chef de Cave to decide if the vintage will be declared.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The 2010 vintage of Dom Pérignon is a beautiful wine. On the palate the wine is deep, full-bodied, focused and complex, with a fine core of fruit, excellent mineral drive, bright, bouncy acids and a very long, very complex and surprisingly wide open finish. This is the rare vintage of Dom Perignon that drinks well out of the blocks, and of all the recent vintage releases of this wine, the 2010 is unequivocally the one I would choose for drinking over the next decade!\"  John Gilman\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"On the nose t\u003cspan data-mce-fragment=\"1\"\u003ehe luminous sweetness of tropical fruit – green mango, melon, pineapple – instantly shines. It then cedes to more temperate notes, the tingle of orange zest, the mist of a mandarin orange. The wine breathes, revealing its freshness. The bloom after the rain. A tactile sensation of peony, jasmine and lilac. The wine immediately imposes its ample presence, full and massive. A sappy sensation dominates as the tactile is rapidly overtaken by the aromatic. The body unfolds: generous, firm and controlled. Then it contracts, letting the wine vibrate with spices and pepper. The energy is sustained to a scintillating, saline finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2010. Winter was rigorous, spring dry and late. Summer was hot, but not excessively so. Then, two days of diluvian rain brought this ideal trajectory to a halt. In just a few days, botrytis mold developed on the grapes, mainly on the pinot noir. Dom Pérignon deployed its full resources to trace a precise map delimiting the maturity and health of each parcel in its vineyards. This expert vision of the situation gave the possibility of saving excellent plots of pinot noir grapes. Dom Pérignon declared a vintage quite literally \"saved from the waters\": Dom Pérignon Vintage 2010, fruit of intuition and mastery\u003c\/span\u003e.\" \u003cstrong\u003e Dom Pérignon\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A firm and vivid Champagne with a precise, focused palate. Full-bodied and dry. It's very layered and bright with light pineapple, peach, praline, cooked-apple and stone aromas and flavors. It's very subtle and focused at the end. Integrated with richness and high acidity. Good depth. Reminds me of the 1995. Very clean. Solid. Lovely to drink already, but will age nicely\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A graceful Champagne, featuring fragrant notes of toasted brioche and grilled nut that are more subtle on the palate, transitioning to a rich underpinning layered with a pure chime of tangerine and accents of candied ginger, toasted saffron and lime blossom. This bundles a lot of concentrated flavor into a lithe frame. The fine mousse caresses the palate through to the lasting finish\u003cspan data-mce-fragment=\"1\"\u003e. Drink now through 2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAlison Napjus, Wine Spectator – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Amazingly, obviously, Dom P on the nose – the powerful lemon-mousse nose came soaring out of the glass long before my nose got anywhere near it. Massive intensity of complex aroma hints that this might be a little blowsy on the palate but not a bit of it. It's really tense and tight and has a certain fumy smokiness to the very concentrated palate. But its most marked feature is the persistence of the finish\u003cspan data-mce-fragment=\"1\"\u003e. This, along with the concentration, makes me confident we will be seeing this in a P2 version, even though 15% of the potential Pinot Noir was left on the ground. Definitely not a weak vintage of Dom P.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson MW – 18.5\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The new release of this iconic Champagne shows its richness to perfection\u003cspan data-mce-fragment=\"1\"\u003e. The floral aromas lead to a wine that has weight and density as well as a balance that encompasses ripe fruits that have now matured to reveal nuttiness, toast and a tight salinity at the end. Drink through 2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWine Enthusiast – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2010 vintage of Dom Pérignon is a beautiful wine, and rather uncharacteristically for this long-distance runner of a Tête de Cuvée, the wine is quite flattering to drink out of the blocks, as its customary steely structure is more giving than usual at such a young age. The bouquet wafts from the glass in a very refined blend of apple, lime, menthol, chalky minerality, gentle smokiness, a delightful touch of DP’s signature botanicals and a topnote of citrus peel. On the palate the wine is deep, full-bodied, focused and complex, with a fine core of fruit, excellent mineral drive, bright, bouncy acids and a very long, very complex and surprisingly wide open finish. This is the rare vintage of Dom Perignon that drinks well out of the blocks, and of all the recent vintage releases of this wine, the 2010 is unequivocally the one I would choose for drinking over the next decade! That said, it is also very well-balanced and may well surprise us with how well it ages!\"  \u003cstrong\u003eJohn Gilman - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDom P1, P2, P3\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Domperignon_1024x1024.png?v=1701462384\" alt=\"Dom Pérignon\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDom Pérignon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. It is a vintage Champagne made from Pinot Noir and Chardonnay. Each year, the Chef de Cave reinvents the House style, creating a unique wine that is a perfect balance between the expression of Dom Pérignon and the expression of the vintage itself.\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is a blend of approximately 50% Pinot Noir and 50% Chardonnay. The grapes are sourced from many Grand Cru vineyards, the very best vineyards in Champagne. In addition, each blend always includes grapes from the original plot in the Abbey of Hautvillers, a Premier Cru vineyard.\u003c\/p\u003e\n\u003cp\u003eThe wine owes its complexity to the slow ripening of the grapes, which conserves freshness while revealing new aromas and new textures with the passing of time. These aromas, which develop in the wines as they are protected from oxygen during the aging process, guarantee exceptional cellaring potential and a characteristic minerality which is an aromatic signature of the House.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe three Plénitudes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvery Dom Pérignon goes through three different stages of development or Plénitudes as it is aged in the cellars of Moët \u0026amp; Chandon. Champagne undergoes a secondary fermentation inside the bottle - this is what creates the fizz that once had Dom Pierre Pérignon enthusiastically exclaim \"Come, I am drinking stars!\" when he first tasted the sparkling wine that is now known as Dom Pérignon. The yeast performing this secondary fermentation turns into lees that remain in the bottle until it is disgorged. Then and only then is it fit to be tasted by Champagne lovers, and to be stored like any other bottle of fine wine for future enjoyment. However, what happens when a bottle is not disgorged? The lees participate in a mysterious evolution of the wine in the bottle, singular to each cuvée and carefully monitored by the Chef de Cave.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon has truly mastered the art of prolonged lees ageing. Dom Pérignon is blended with a 40 years’ time perspective in mind and maturation on lees is part of the blend. Every vintage must have the capacity to shine as Plénitude 2 and Plénitude 3, otherwise it will not declared. Each P2 and P3 is disgorged three years before being brought onto the market.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Each vintage of Dom Pérignon is disgorged and (re)released only when I consider it has reached a new Plénitude, a privileged period of time when Dom Pérignon attains its radiance. Its development comes in successive plateaux which define as many windows of expression I decided to call Plénitudes: the wine then tells us a story that is new and exciting enough to be worth sharing.\u003c\/p\u003e\n\u003cp\u003eMany Dom Pérignon lovers like to compare the trajectories of a bottle of Dom Pérignon Vintage, stored at their place, side by side with a bottle of Dom Pérignon P2 or P3 that has been stored on its lees in our cellars in Epernay. The three Plénitudes side by side is the ultimate horizontal tasting of one and only vintage. Each wine - each Plénitude - will reveal a different facet of Dom Pérignon: P2 and P3, thanks to the extra time spent maturating on their lees under our careful attention, will grant you an experience ever closer to the Spirit of Dom Pérignon.\" \u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eChef de Cave, Richard Geoffroy\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Dom Pérignon, the three Plénitudes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignonP1P2P3_1024x1024.jpg?v=1701598672\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eThe three Plénitudes of Dom Pérignon: P1, P2 \u0026amp; P3 (from left to right)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst Plénitude (P1)\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eor\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon Vintage\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe wine is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before it reaches its first stage of development or Plénitude (P1). The first Plénitude shows promise, completeness and harmony. Everything is in place. The Chef de Cave assesses the quality of the wine and decides if the vintage will be declared. If the vintage is declared, the wine is disgorged and released and is called Dom Pérignon Vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSecond Plénitude (P2)\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eor\u003c\/em\u003e \u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon P2\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe second stage of maturity or second Plenitude (P2), which was formerly called Oenotheque, is reached after at least 15 years of ageing in the cellars. It is more intense, precise and vibrant, energized by the transformation. A true metamorphosis: its universe has expanded. If the quality of the wine reaches the desired standard, it is disgorged and released as Dom Pérignon P2.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an interview with\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eChef de Cave, Vincent Chaperon, by Berry Bros \u0026amp; Rudd (bbr.com)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat was the rationale behind launching Plénitude 2?\u003cbr\u003e\u003c\/em\u003eThe idea behind Plénitude 2 has always been to share more about Dom Pérignon with our consumers. Quite simply, Plénitude 2 shares the arc of a wine’s life – its history. And that history does not stop at the vintage; our wines continue to become more intense, complex and streamlined with longer maturation.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat happens in the bottle during this additional ageing time?\u003cbr\u003e\u003c\/em\u003eWith this extra time, the inner activity in the bottle increases. The yeast transfers its energy to the wine – a mysterious transfer of life. After close to 15 years, expansion of energy reaches its peak, and Dom Pérignon rises to an apex of essential, radiant vitality in its state of Plénitude. Elevated to new heights, it unfurls across every dimension – wider, deeper, longer, more intense – and is gifted further with an extended longevity.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow do you determine when Plénitude 2 is ready for release?\u003cbr\u003e\u003c\/em\u003eIt’s never predetermined. We closely follow the evolution of each of our vintages during their maturation in the cellars. Every six months or so, we open several bottles of each vintage. As soon as we feel that the wine is entering its peak of energy and reaching its Plénitude 2, we prepare for its release. It’s the wine that decides.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow does Plénitude 2 stand alongside other wines in the Dom Pérignon portfolio?\u003cbr\u003e\u003c\/em\u003eI tend to say that Plénitude 2 is \"more\" Dom Pérignon, because the additional maturation time further enhances Dom Pérignon’s singularity. It’s Dom Pérignon \"higher and further\". Even if Dom Pérignon is \"one and indivisible\", Plénitude 2 carries for the whole the art of addressing time. Time is in the equation of Dom Pérignon, and Plénitude 2 tells us that maturation is a time of construction, a time of growth and expansion for the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThird Plénitude (P3) \u003c\/strong\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003eor\u003c\/em\u003e Dom Pérignon P3\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinally, the third stage of development or Plénitude (P3) is reached after a period of at least twenty-five years of aging in the cellars. At this venerable age, all the components are completely integrated and the wine has become more streamlined and complex than ever. If the third Plénitude reveals the heritage of Dom Pérignon, a living memory passed down through the generations of Chef de Cave, the wine is disgorged and released as Dom Pérignon P3.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eChef de cave\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveRichardGeoffroy_1024x1024.png?v=1701491453\" alt=\"Richard Geoffroy, Dom Pérignon’s Chef de Cave\" style=\"margin-bottom: 16px; float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eRichard Geoffroy, Chef de Cave 1990-2018\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eFor 28 years, from 1990 to the end of 2018, Richard Geoffroy was Dom Pérignon’s Chef de Cave. In that time as the creative guide of the Maison, he declared 15 vintages, the last being the majestic 2008 vintage. During that time he demonstrated an unwavering commitment to pursuing Dom Pérignon’s aesthetic ideal and vision. He believed that to experience Dom Pérignon fully, to understand it, one also needed to experience all the vintages that were made but not declared - which meant, effectively, that only he could understand it.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt the end of 2018, Richard Geoffroy passed the torch to his successor, Vincent Chaperon. Vincent had worked alongside Richard Geoffroy since he joined\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon in \u003c\/span\u003e2005. \u003c\/p\u003e\n\u003cp\u003eWhen asked what he had learned from working alongside his\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eprotégé for 13 years, Richard Geoffroy replied: \"It’s very clear - his energy. Looking back, it’s very much the same energy I had when I came to Dom Pérignon in 1990. He’s given me a renewed energy. I’ve given him love, I’ve given him my energy, and he gives me that back. He’s allowed me to continue to grow, and to not become an old asshole. It’s the truth. It is important to recognize the risk of becoming an old asshole. That’s the worst! And the best way to do that is to learn from others. If you rest in your personal comfort zone, you’re dead. It’s the relationships you have in your inner circle that count the most. Vincent has considerable humanity, and to me that’s much more important than having technical skills. And that’s what the maison needs. We have incredible technicians. More than ever, with great and varied experience and expertise. But what we need is to be human, to not get cold or arrogant. We need to be warm, and that takes awareness and a lot of energy.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an article by Essi Avellan MW published in 2015 in Flacons of Champagne magazine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChef de Cave Richard Geoffroy is not playing it safe with Dom Pérignon. There is a formidable legacy to guard for the region's first prestige cuvée that carries the name of Champagne's most mythical figure. But instead of securing it, it is reinvention and pushing the boundaries that recur in Richard Geoffroy's deeds. He is obsessed with progression.\u003c\/p\u003e\n\u003cp\u003e'If you are a defender, you are already a loser. To me the major pitfall of champagne is repetition, which is often done in the name of consistency', he states as we sit across each other at the ascetic and airy second floor tasting room at the abbey of Hautvillers, the ancient home of the monk Dom Pérignon. Exchanging over a flight of Dom Pérignons, I am rewarded with fireworks of his insightful and opinionated say.\u003c\/p\u003e\n\u003cp\u003e'Dom Pérignon's greatest asset is vision', Richard Geoffroy decides. It is easy to agree with that, as vision is exactly what Geoffroy has demonstrated during his 25 years at the head of the house. Dom Pérignon has been a major driver of champagne, whose prestige and global presence benefit the entire region. Under Geoffroy's wing the Dom Pérignon brand has been separated from Moët \u0026amp; Chandon and its image has gradually been rejuvenated from classic to contemporary, even avant-garde.\u003c\/p\u003e\n\u003cp\u003eThe last 10 years have seen a notably more communicative Dom Pérignon. I remark to Geoffroy that the Dom Pérignon brand has become friendlier. And the same goes even with the wine with its increasingly welcoming, polished, and seamless character. Was this visioned? 'Dom Pérignon is all about pleasure and joy, emotions. I want it to embrace you', Geoffroy agrees. The multitude of research and development carried out at Moët \u0026amp; Chandon has benefited Dom Pérignon quality, too. A friend of a less technical way of talking about wine, Richard Geoffroy often sounds more like a poet than a winemaker: 'We pay a lot of attention to the texture and flow of the wine. I like to call it the Dom Pérignon glide, reminiscent of the surfer riding the perfect wave'.\u003c\/p\u003e\n\u003cp\u003eDriven, is the word that epitomises Richard Geoffroy, the man whose greatest fear in life is to dry out or wither. Thus he declares to enjoy the excitement of discovery and loves surprises. 'That is something I also want to include in a bottle of Dom Pérignon', he adds. Richard Geoffroy's boldness in making Dom Pérignon has resulted in increasing number of vintages produced, including the record-breaking five vintages in a row from 2002 to 2006. He is not shy to demonstrate a broader scope of vintage expressions: 'I feel I might be taking more risks than my predecessors did. For instance, there is no 1989 whereas I made 2003'. He seemingly thrives on challenges and is most proud of the wines of the demanding vintages: 'Out of all vintages I have made, I take the greatest pride in our 2003 wines, which was an unforeseen vintage characterised by extreme heat.'\u003c\/p\u003e\n\u003cp\u003eThere is also an element of surprise in his career path, as even if he comes from a family of vine-growers in Champagne, winemaking was not his first choice. 'I love designing, building and creating things. I could've been an architect. At the end I chose medicine and passed my doctorate in 1982', He remembers. However, soon after his studies, Geoffroy felt a strong attraction back to his roots, to winemaking: 'I was already 31 when I went to study oenology in Reims.' Since then Richard Geoffroy's path has been highly successful and advancement rapid at LVMH. As a lot of creating and construction takes place when crafting champagne of this quality and quantity level, no doubt he is also drawing to his work from his other life interests: 'Dom Pérignon is the most blended vintage champagne. The more wines we combine, the more robust, detailed and precise the wine can be. Champagne making is an options game, and I love options', he confirms.\u003c\/p\u003e\n\u003cp\u003eIn addition to being able to work with the outstanding raw material and great technological resources, Richard Geoffroy has the most glamorous job in Champagne. He travels extensively to share Dom Pérignon with the jet set of the wine and gastronomic world as well as celebrities one can only dream to meet. In a world like his it would be easy to lose track of ordinary life. In his shoes many would have built an attitude of arrogance, but Geoffroy's feet stay firmly on the ground. 'I am privileged to get to meet so many exciting people. Dialogue and sharing are the greatest gifts. If my work would be just technical, I would be long gone.' Even if he still greatly enjoys his adventures abroad, the recent years have made him more concerned and proud of his roots: 'I have done the full circle. Best place in the world is home and I enjoy most spending time with my own people; family, friends and colleagues.'\u003c\/p\u003e\n\u003cp\u003eGeoffroy has an unusually reflective and mature perspective on life. Highly respected by his colleagues, he is known as a great mentor who will give opportunities to develop. 'I think knowledge and skill are best given forward. If you share them with others, the whole project will grow. I am not on an ego trip. I really believe generosity pays off, and that's what wine is all about', he reasons.\u003c\/p\u003e\n\u003cp\u003eIf, as he says, making and talking about Dom Pérignon is all about delivering happiness, Richard Geoffroy should be the happiest man on earth. He denies living on a continuum of happiness but defines: 'To me happiness is harmony with myself and others. Harmony is a cardinal thing in life, but so it is also in wine. Maybe it is something I have learned from Dom Pérignon?'\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveVincentChaperon_f4102e3d-84fd-4486-92a3-ac5080d95cee_1024x1024.png?v=1701561445\" alt=\"Dom Pérignon’s Chef de Cave Vincent Chaperon\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVincent Chaperon, Chef de Cave 2019-? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVincent Chaperon joined Moët \u0026amp; Chandon in 1999 and developed a strong attachment to the region. He decided to stay and deepen his knowledge of the vineyards and local winemaking techniques, forging a personal aesthetic of champagne. He joined Dom Pérignon in 2005 and worked alongside Richard Geoffroy for 13 years until he officially took over the role of Chef de Cave on January 1, 2019. The pair collaborated on 13 harvests and four vintages: 2005, 2006, 2009 and 2008.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe culmination of their collaboration was the Dom Pérignon Vintage 2008. It was the fruit of a rich dialogue between two passionate winemakers, blending the audacious intuition of Vincent Chaperon and the sophisticated and comprehensive knowledge of Richard Geoffroy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhen asked how he felt about leading a team responsible for the future of a well-established brand, Vincent Chaperon replied: \"I’ve been part of the team for many years. It’s a long process of learning and sharing. You project, and imagine, that one day it may be your responsibility. When you accept to be a successor it’s a long process of transmission. It started when I arrived in Champagne, but more conscientiously I started seven or eight years ago. You start to project and ask yourself - one day, perhaps I will be in charge? And then you realize you’ve got a long way to go.\u003c\/p\u003e\n\u003cp\u003eAt first you are completely afraid, you never understand that it’s a very long process to become free and to understand that the end game is not to be the face of the brand, it’s to understand who you are and to be able to give something with all you have. If you are able to understand the brand, perfectly understand what it is, understand its heritage, understand where on the journey you and the brand are. To understand where the two can meet, what will be the point of encounter between you and the brand because it moves in two directions. You have to really grasp what the brand is and accompany it while you add what you can along the way. You have to understand that you are not here just to be the guardian, you have to accept putting in your energy, making it live, and align, because the brand and the team need you to go on breathing it, giving it energy and modernity, projecting it in the future.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe following text is taken from an interview by Charlie Geoghegan with Vincent Chaperon in 2021 that was published in Berry Bros \u0026amp; Rudd (bbr.com)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCould you describe your role as Chef de Cave at Dom Pérignon?\u003cbr\u003e\u003c\/em\u003eIt’s extremely diverse, involving not only everything related to the vine, winemaking and maturation in the cellars, but also communicating about our Champagne, creating and participating in experiences and travelling and meeting our consumers around the world. But if there’s one word that sums up these elements, it’s “creation”. That’s the prism through which all my actions and decisions ultimately pass.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCan you talk us through a typical day in your life?\u003cbr\u003e\u003c\/em\u003eThere’s never a 'typical' day. It varies according to many different cycles, which intersect throughout the year. There are the cycles of nature and the seasons, which impact the vines and the harvest. There are cycles in elaborating our wines, including fermentation and assemblage (blending). There are even cycles of communication, when we launch new Dom Pérignon creations and share them around the world. These cycles are constantly changing and reshuffling my daily schedule throughout the year.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOne of the greatest challenges facing the industry is climate change. What actions are you taking?\u003cbr\u003eW\u003c\/em\u003ee’re acting in two ways: reinventing ourselves every year; and changing our vine-growing and winemaking in the mid- and long-term.\u003c\/p\u003e\n\u003cp\u003eEvery year, we’re facing new climatic conditions that impact the vine growth and the grapes’ quality. We’ve been experiencing earlier harvests in August, warmer temperatures, heatwaves and drought. To respond to such situations, we’ve been adapting our grapes selection, and our picking strategies. We’ve been experimenting with new processes such as oxygen management on juices. We’ve been adjusting others, like decreasing the dosage. Finally, we’ve been improving our monitoring by developing data acquisition which helps to make the right decisions at the right moment.\u003c\/p\u003e\n\u003cp\u003eWe’re also changing our vine-growing and winemaking to continue minimising our impact on the climate. More than ever, we promote biodiversity in the vineyard. We consider the vine not as a monoculture, but as a complex and complete system whose balance we have a responsibility to preserve. We continue to reduce our energy impact at the source. This includes everything from investing in electric tractors to experimenting with ways to recover the carbon emitted during our fermentation process.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow does Dom Pérignon differ from other prestige cuvées?\u003cbr\u003e\u003c\/em\u003eToday more than ever, Dom Pérignon is a luxury house. And one of our defining characteristics is that it bears the name of Champagne’s founding father. As such, Dom Pérignon represents all that heritage and history, and has a responsibility – as Dom Pierre Pérignon did – to lead Champagne to new horizons.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eHistory\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Abbey of Hautvillers, Dom Pérignon’s historic birthplace\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_shistoricbirthplace-AbbeyofHautvillersis_1024x1024.png?v=1701461856\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Abbey of Hautvillers, Dom Pérignon’s historic birthplace \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is named after a 17th century Benedictine monk, Dom Pierre Pérignon (1638-1715), who was appointed procurator at the Abbey of Hautvillers, near the town of Épernay, in 1668. The Abbey of Hautvillers is located on a beautiful site in Champagne surrounded by an amphitheatre of vineyard-covered hills. \u003c\/p\u003e\n\u003cp\u003eFather Pérignon was said to have invented sparkling wine during his tenure as Cellar Master, but this is a myth as sparkling wine was already in production in France, made by bottling wine while it was still fermenting. However, it is believed that he pioneered viticultural and winemaking methods that transformed the wines of Champagne. He introduced pruning which reduced yields and improved concentration, blended grapes to improve the quality of the wine, handled the grapes more carefully to avoid breaking the skins and exposing the juice to the air, and advocated multiple gentle pressings to minimise skin contact and extraction of tannins. He also imported stronger bottles from England to reduce the risk of the bottles exploding - a major issue at the time.\u003c\/p\u003e\n\u003cp\u003eIn addition to developing revolutionary techniques for viticulture and winemaking, Father Pérignon modernized the abbey, restored its vineyard, and set about to make 'the best wine in the world'. He brought the abbey to light and his wine became one of the most sought-after wines in France and was served at Versailles and enjoyed by none other than Louis XIV.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1921 Moët \u0026amp; Chandon\u003c\/span\u003e bottled its first ever\u003cspan\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ecuvée de prestige \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003ealongside its regular vintage release. In 1937 they \u003c\/span\u003epurchased \u003cspan data-mce-fragment=\"1\"\u003ethe brand name 'Dom Pérignon' and released their 2021 prestige cuvée under that name. S\u003c\/span\u003eome 15 years ago, Dom Pérignon was 'separated' from Moët \u0026amp; Chandon and branded as a Champagne house in its own right.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003eToday Dom Pérignon is part of the Moët Hennessy Louis Vuitton (LVMH) empire owned by France’s richest man, Bernard Arnault. It has been the Champagne of choice for numerous celebrities and royalty over the years. Memorably it was chosen for the wedding of Lady Diana Spencer and Prince Charles in 1981.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763702468849,"sku":"","price":520.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dom-perignon-2010.jpg?v=1701664475"},{"product_id":"dom-perignon-2008","title":"Dom Pérignon 2008","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines for 2019\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The 2008 Dom Pérignon is like the 1996 on testosterone. It’s the best fucking wine I’ve ever made!\"  Richard Geoffroy, Chef de Cave\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDom Pérignon is named after a 17th century Benedictine monk who was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCellar Master\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e at the Abbey of Hautvillers, near the town of Épernay.\u003c\/span\u003e\u003cspan\u003e It is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. Although \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eowned by Moët \u0026amp; Chandon, Dom Pérignon is now considered a separate Champagne house. \u003c\/span\u003e\u003cspan\u003eIt is a vintage Champagne, a blend of approximately 50% Pinot Noir and 50% Chardonnay that showcases both the character of the year and the character of Dom Pérignon. Dom Pérignon is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before release. It is only produced in years where growing conditions are favourable: \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eit is down to the Chef de Cave to decide if the vintage will be declared.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The 2008 Dom Pérignon is the first time the estate has released a wine out of order (the 2009 was released before the 2008) but the estate loved the wine so much they felt it warranted additional aging. This is a rich, powerful wine that still shows incredible purity and elegance, with a stacked, concentrated feel on the palate. It's rare to find such a mix of ripe, pure, concentrated fruit paired with this level of purity, focus, and precision. This is a legendary Dom that surpasses all the great vintages of Dom I have experience with, including the 1990, 1996, and 2002.\"  Jeb Dunnuck\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The opening bouquet is complex and luminous, a mingling of white flowers, citrus and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody and roasted notes. There is complete balance between the nose and the palate. Its slender, minimalist, pure, toned, athletic character is now also expressed with warmth. The fruit is pronounced and clear. The vintage's characteristic acidity is remarkably well integrated. Its persistence is mainly aromatic, grey, smoky and highly promising.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2008 was dominated by grey, overcast skies – an exception in a decade characterized by bold, generous sunshine. Just when the harvest was getting underway, the weather conditions were finally perfect: blue skies and prolonged north-northeasterly winds. The grapes were riper than anyone dared hope and had truly outstanding balance. The vines were in perfect health.\" \u003cstrong\u003e Dom Pérignon\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Light golden yellow, silver reflections, fine, persistent mousse. Touches of brioche underneath nuances of yellow tropical fruit, notes of peach and pineapple, citrus zest, discreet blossom honey, also toasted nut nuances and floral-mineral notes. Complex, pleasant fruit expression, juicy fruit notes, savoury nuances, taut acidity, rich but with finesse and so perfectly balanced, salty-smoky finish. Has super length and great development potential, world class.\" \u003cstrong\u003e Falstaff - 100 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Easily the best Champagne I had all year, first tasted at a château lunch. I couldn’t stop thinking about it, and eventually bought a bottle for my husband’s 50th. Just so much power and precision, while still having the delicacy, easy glamour and the most moreish delivery of fresh acidities and fleshy citrus. At it opens, toasted brioche, liqourice root and oyster shall curl out of the glass. Richard Geoffroy cellar master.\" \u003cstrong\u003e Jane Anson, Inside Bordeaux - 100 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"The 2008 Dom Pérignon is fabulous, but quite remarkably, it was even more open when I tasted it a year ago. Bright, focused and crystalline in its precision, the 2008 is going to need a number of years before it is at its best. Lemon peel, white flowers, mint and white pepper give the 2008 its chiseled, bright profile. Several recent bottles have all been magnificent. What I admire most about the 2008 is the way it shows all the focus, translucence and energy that is such a signature of the year, and yet it is also remarkably deep and vertical. In other words, the 2008 is a Champagne that plays in three dimensions. Drink 2020-2058.\"  \u003c\/span\u003e\u003cstrong\u003eAntonio Galloni, Vinous Media – 98+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The best Dom since 2002. A vintage with very restrained, powerful style that has been released non-sequentially after the 2009. This has a lighter stamp of highly curated, autolytic, toasty aromas than many recent releases. Instead, this delivers super fresh and intense aromas of lemons, grapefruit and blood-orange peel. Incredible freshness here. The palate has a very smoothly delivered, berry-pastry thread with light, sweet spices, stone fruit and fine citrus fruit. This really delivers\u003cspan data-mce-fragment=\"1\"\u003e. Drink now or hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling, jamessuckling.com - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2008 Dom Pérignon is simply extraordinary. A wine of myriad dimensions, the 2008 explodes in all directions from the very first taste. Deep, powerful and yet wonderfully translucent, the 2008 boasts remarkable purity throughout. Crushed rocks, citrus, chalk and fresh spring water are some of the signatures. The 2008 is a stunning Champagne by any measure. The 2008 won't be released until at least 2019, but it is already shaping up to be epic. It's not too early to start setting aside the cash for this utterly magnificent, riveting Champagne.\" \u003cstrong data-mce-fragment=\"1\"\u003e Antonio Galloni, Vinous Media – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2008 Dom Pérignon is the first time the estate has released a wine out of order (the 2009 was released before the 2008) but the estate loved the wine so much they felt it warranted additional aging. This is a rich, powerful wine that still shows incredible purity and elegance, with a stacked, concentrated feel on the palate. It's rare to find such a mix of ripe, pure, concentrated fruit paired with this level of purity, focus, and precision. This is a legendary Dom that surpasses all the great vintages of Dom I have experience with, including the 1990, 1996, and 2002. Drink 2018-2038.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eJeb Dunnuck, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJebDunnuck.com – 98 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\"\u003c\/em\u003e2008 was a marathon harvest for Dom Pérignon (lasting almost an entire month from start to finish). The nose is classically 'Dom Pérignon': supremely fresh, with a polished, flowery autolytic character adding an extra dimension to the forceful fruit and toasty aromas. A real zingy kick of acidity leads initially on the palate, as the mid-palate develops, the fruit gains momentum, the acidity integrates. The finale is exceptionally youthful, long, bitter and dry. Clearly ripe, and showing weightless concentration. Nervy and tense, sacrificing width in exchange for length. This is a supreme Dom Pérignon of cracking complexity, that will join the pantheon of great DP's. Potential to reach 98\/100 (magnums likely to score higher). Drink 2023-2048.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTom Cannavan – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Seven champagnes were submitted for this tasting at prices significantly higher than this great wine. It's a simple outcome of supply and demand, for Dom's production is measured in millions of bottles each year. There are often several vintages on sale, none better than this vibrant, elegant, incredibly youthful \u003cspan data-mce-fragment=\"1\"\u003e2008. Alcohol: 12%.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 98 points and Top 100 Wines for 2019\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Clearly, this is in contention as one of the best vintages of DP ever produced. The power, levels of concentration, balance, freshness, purity and complexity are off the hook. The yellow citrus, green apple, honeysuckle and brioche are backed up with the perfect amount of refined effervescence, providing lift, energy and elegance. Texturally this is beautiful on your palate This is a high-end Champagne worth laying down a case for the future.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeff Leve, The Wine Cellar Insider – 98 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Geoffroy Richard, the voice and soul of Dom Pérignon, describes 2008 as miraculous, which explains why it is the only vintage ever released out of order at Dom Pérignon. If you didn’t notice, the very fine 2009 was released last year ahead of the outstanding 2008. Freshness with muscle is the story, hence the comparisons to the excellent 1996. Sadly Geoffrey is all but retired, with Vincent Chaperon now ensconced as the Chef du Cave at Dom. Chaperon has called the wine athletic, giving us the hope his vocabulary will be as precise as Geoffrey's has been over the years. The wine is monumental from its tiny perfect bubbles to its weight and power mid-palate, and minerality to beat the band finish. I have no doubt it will cellar with ease for the next 25 years and beyond.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003e  Anthony Gismondi, Gismondi on Wine - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The finest release of this iconic cuvée since the 1996 vintage, the 2008 Dom Pérignon wafts from the glass with an incipiently complex bouquet of Meyer lemon, green apple, dried white flowers and oyster shell, with only subtle hints of the smoky, autolytic aromas that have been such a prominent signature of recent releases. On the palate, the wine is medium to full-bodied, deep and complete, its notable flesh and amplitude controlled by incisive acids, with a youthfully exuberant but elegant mousse and a long, beautifully delineated finish. Considering the sheer size of this cuvée, it's a remarkable achievement and a fitting release with which to conclude Richard Geoffroy's tenure as chef de cave. Given the 2008's intensity and balance, I suspect purists will be anticipating later disgorgements with lower dosage and more time on the lees with particular enthusiasm. Tasted three times, with consistent results. Drink 2018-2040.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWilliam Kelley, The Wine Advocate – 96+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\"\u003c\/em\u003eReally complex nose. Tight and layered. Very much 2008 with very high acidity but much more undertow and embroidery than the Grande Dame 2008. Still very youthful. I'd be tempted to decant this, almost! Drink: 2020-2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson – 18.5++\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines for 2019\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDom P1, P2, P3\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Dom Pérignon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Domperignon_1024x1024.png?v=1701462384\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDom Pérignon \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. It is a vintage Champagne made from Pinot Noir and Chardonnay. Each year, the Chef de Cave reinvents the House style, creating a unique wine that is a perfect balance between the expression of Dom Pérignon and the expression of the vintage itself.\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is a blend of approximately 50% Pinot Noir and 50% Chardonnay. The grapes are sourced from many Grand Cru vineyards, the very best vineyards in Champagne. In addition, each blend always includes grapes from the original plot in the Abbey of Hautvillers, a Premier Cru vineyard.\u003c\/p\u003e\n\u003cp\u003eThe wine owes its complexity to the slow ripening of the grapes, which conserves freshness while revealing new aromas and new textures with the passing of time. These aromas, which develop in the wines as they are protected from oxygen during the aging process, guarantee exceptional cellaring potential and a characteristic minerality which is an aromatic signature of the House.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe three Plénitudes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvery Dom Pérignon goes through three different stages of development or Plénitudes as it is aged in the cellars of Moët \u0026amp; Chandon. Champagne undergoes a secondary fermentation inside the bottle - this is what creates the fizz that once had Dom Pierre Pérignon enthusiastically exclaim \"Come, I am drinking stars!\" when he first tasted the sparkling wine that is now known as Dom Pérignon. The yeast performing this secondary fermentation turns into lees that remain in the bottle until it is disgorged. Then and only then is it fit to be tasted by Champagne lovers, and to be stored like any other bottle of fine wine for future enjoyment. However, what happens when a bottle is not disgorged? The lees participate in a mysterious evolution of the wine in the bottle, singular to each cuvée and carefully monitored by the Chef de Cave.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDom Pérignon has truly mastered the art of prolonged lees ageing. Dom Pérignon is blended with a 40 years’ time perspective in mind and maturation on lees is part of the blend. Every vintage must have the capacity to shine as Plénitude 2 and Plénitude 3, otherwise it will not declared. Each P2 and P3 is disgorged three years before being brought onto the market.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Each vintage of Dom Pérignon is disgorged and (re)released only when I consider it has reached a new Plénitude, a privileged period of time when Dom Pérignon attains its radiance. Its development comes in successive plateaux which define as many windows of expression I decided to call Plénitudes: the wine then tells us a story that is new and exciting enough to be worth sharing.\u003c\/p\u003e\n\u003cp\u003eMany Dom Pérignon lovers like to compare the trajectories of a bottle of Dom Pérignon Vintage, stored at their place, side by side with a bottle of Dom Pérignon P2 or P3 that has been stored on its lees in our cellars in Epernay. The three Plénitudes side by side is the ultimate horizontal tasting of one and only vintage. Each wine - each Plénitude - will reveal a different facet of Dom Pérignon: P2 and P3, thanks to the extra time spent maturating on their lees under our careful attention, will grant you an experience ever closer to the Spirit of Dom Pérignon.\"  \u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eChef de Cave, Richard Geoffroy\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignonP1P2P3_1024x1024.jpg?v=1701598672\" alt=\"Dom Pérignon, the three Plénitudes\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eThe three Plénitudes of Dom Pérignon: P1, P2 \u0026amp; P3 (from left to right)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst Plénitude (P1) \u003cem\u003eor\u003c\/em\u003e \u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon Vintage\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe wine is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before it reaches its first stage of development or Plénitude (P1). The first Plénitude shows promise, completeness and harmony. Everything is in place. The Chef de Cave assesses the quality of the wine and decides if the vintage will be declared. If the vintage is declared, the wine is disgorged and released and is called Dom Pérignon Vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSecond Plénitude (P2) \u003cem\u003eor\u003c\/em\u003e \u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon P2\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe second stage of maturity or second Plenitude (P2), which was formerly called Oenotheque, is reached after at least 15 years of ageing in the cellars. It is more intense, precise and vibrant, energized by the transformation. A true metamorphosis: its universe has expanded. If the quality of the wine reaches the desired standard, it is disgorged and released as Dom Pérignon P2.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an interview with\u003c\/strong\u003e \u003cstrong\u003eChef de Cave, Vincent Chaperon, by Berry Bros \u0026amp; Rudd (bbr.com)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat was the rationale behind launching Plénitude 2?\u003cbr\u003e\u003c\/em\u003eThe idea behind Plénitude 2 has always been to share more about Dom Pérignon with our consumers. Quite simply, Plénitude 2 shares the arc of a wine’s life – its history. And that history does not stop at the vintage; our wines continue to become more intense, complex and streamlined with longer maturation.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat happens in the bottle during this additional ageing time?\u003cbr\u003e\u003c\/em\u003eWith this extra time, the inner activity in the bottle increases. The yeast transfers its energy to the wine – a mysterious transfer of life. After close to 15 years, expansion of energy reaches its peak, and Dom Pérignon rises to an apex of essential, radiant vitality in its state of Plénitude. Elevated to new heights, it unfurls across every dimension – wider, deeper, longer, more intense – and is gifted further with an extended longevity.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow do you determine when Plénitude 2 is ready for release?\u003cbr\u003e\u003c\/em\u003eIt’s never predetermined. We closely follow the evolution of each of our vintages during their maturation in the cellars. Every six months or so, we open several bottles of each vintage. As soon as we feel that the wine is entering its peak of energy and reaching its Plénitude 2, we prepare for its release. It’s the wine that decides.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow does Plénitude 2 stand alongside other wines in the Dom Pérignon portfolio?\u003cbr\u003e\u003c\/em\u003eI tend to say that Plénitude 2 is \"more\" Dom Pérignon, because the additional maturation time further enhances Dom Pérignon’s singularity. It’s Dom Pérignon \"higher and further\". Even if Dom Pérignon is \"one and indivisible\", Plénitude 2 carries for the whole the art of addressing time. Time is in the equation of Dom Pérignon, and Plénitude 2 tells us that maturation is a time of construction, a time of growth and expansion for the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThird Plénitude (P3) \u003c\/strong\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003eor\u003c\/em\u003e Dom Pérignon P3\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinally, the third stage of development or Plénitude (P3) is reached after at least twenty-five years of aging in the cellars. At this venerable age, all the components are completely integrated and the wine has become more streamlined and complex than ever. If the third Plénitude reveals the heritage of Dom Pérignon, a living memory passed down through the generations of Chef de Cave, the wine is disgorged and released as Dom Pérignon P3.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eChef de cave\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Richard Geoffroy, Dom Pérignon’s Chef de Cave\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveRichardGeoffroy_1024x1024.png?v=1701491453\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eRichard Geoffroy, Chef de Cave 1990-2018\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eFor 28 years, from 1990 to the end of 2018, Richard Geoffroy was Dom Pérignon’s Chef de Cave. In that time as the creative guide of the Maison, he declared 15 vintages, the last being the majestic 2008 vintage. During that time he demonstrated an unwavering commitment to pursuing Dom Pérignon’s aesthetic ideal and vision. He believed that to experience Dom Pérignon fully, to understand it, one also needed to experience all the vintages that were made but not declared - which meant, effectively, that only he could understand it.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt the end of 2018, Richard Geoffroy passed the torch to his successor, Vincent Chaperon. Vincent had worked alongside Richard Geoffroy since he joined \u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon in \u003c\/span\u003e2005. \u003c\/p\u003e\n\u003cp\u003eWhen asked what he had learned from working alongside his \u003cspan data-mce-fragment=\"1\"\u003eprotégé for 13 years, Richard Geoffroy replied: \"It’s very clear - his energy. Looking back, it’s very much the same energy I had when I came to Dom Pérignon in 1990. He’s given me a renewed energy. I’ve given him love, I’ve given him my energy, and he gives me that back. He’s allowed me to continue to grow, and to not become an old asshole. It’s the truth. It is important to recognize the risk of becoming an old asshole. That’s the worst! And the best way to do that is to learn from others. If you rest in your personal comfort zone, you’re dead. It’s the relationships you have in your inner circle that count the most. Vincent has considerable humanity, and to me that’s much more important than having technical skills. And that’s what the maison needs. We have incredible technicians. More than ever, with great and varied experience and expertise. But what we need is to be human, to not get cold or arrogant. We need to be warm, and that takes awareness and a lot of energy.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an article by Essi Avellan MW published in 2015 in Flacons of Champagne magazine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChef de Cave Richard Geoffroy is not playing it safe with Dom Pérignon. There is a formidable legacy to guard for the region's first prestige cuvée that carries the name of Champagne's most mythical figure. But instead of securing it, it is reinvention and pushing the boundaries that recur in Richard Geoffroy's deeds. He is obsessed with progression.\u003c\/p\u003e\n\u003cp\u003e'If you are a defender, you are already a loser. To me the major pitfall of champagne is repetition, which is often done in the name of consistency', he states as we sit across each other at the ascetic and airy second floor tasting room at the abbey of Hautvillers, the ancient home of the monk Dom Pérignon. Exchanging over a flight of Dom Pérignons, I am rewarded with fireworks of his insightful and opinionated say.\u003c\/p\u003e\n\u003cp\u003e'Dom Pérignon's greatest asset is vision', Richard Geoffroy decides. It is easy agree with that, as vision is exactly what Geoffroy has demonstrated during his 25 years at the head of the house. Dom Pérignon has been a major driver of champagne, whose prestige and global presence benefit the entire region. Under Geoffroy's wing the Dom Pérignon brand has been separated from Moët \u0026amp; Chandon and its image has gradually been rejuvenated from classic to contemporary, even avant-garde.\u003c\/p\u003e\n\u003cp\u003eThe last 10 years have seen a notably more communicative Dom Pérignon. I remark to Geoffroy that the Dom Pérignon brand has become friendlier. And the same goes even with the wine with its increasingly welcoming, polished, and seamless character. Was this visioned? 'Dom Pérignon is all about pleasure and joy, emotions. I want it to embrace you', Geoffroy agrees. The multitude of research and development carried out at Moët \u0026amp; Chandon has benefited Dom Pérignon quality, too. A friend of a less technical way of talking about wine, Richard Geoffroy often sounds more like a poet than a winemaker: 'We pay a lot of attention to the texture and flow of the wine. I like to call it the Dom Pérignon glide, reminiscent of the surfer riding the perfect wave'.\u003c\/p\u003e\n\u003cp\u003eDriven, is the word that epitomises Richard Geoffroy, the man whose greatest fear in life is to dry out or wither. Thus he declares to enjoy the excitement of discovery and loves surprises. 'That is something I also want to include in a bottle of Dom Pérignon', he adds. Richard Geoffroy's boldness in making Dom Pérignon has resulted in increasing number of vintages produced, including the record-breaking five vintages in a row from 2002 to 2006. He is not shy to demonstrate a broader scope of vintage expressions: 'I feel I might be taking more risks than my predecessors did. For instance, there is no 1989 whereas I made 2003'. He seemingly thrives on challenges and is most proud of the wines of the demanding vintages: 'Out of all vintages I have made, I take the greatest pride in our 2003 wines, which was an unforeseen vintage characterised by extreme heat.'\u003c\/p\u003e\n\u003cp\u003eThere is also an element of surprise in his career path, as even if he comes from a family of vine-growers in Champagne, winemaking was not his first choice. 'I love designing, building and creating things. I could've been an architect. At the end I chose medicine and passed my doctorate in 1982', He remembers. However, soon after his studies, Geoffroy felt a strong attraction back to his roots, to winemaking: 'I was already 31 when I went to study oenology in Reims.' Since then Richard Geoffroy's path has been highly successful and advancement rapid at LVMH. As a lot of creating and construction takes place when crafting champagne of this quality and quantity level, no doubt he is also drawing to his work from his other life interests: 'Dom Pérignon is the most blended vintage champagne. The more wines we combine, the more robust, detailed and precise the wine can be. Champagne making is an options game, and I love options', he confirms.\u003c\/p\u003e\n\u003cp\u003eIn addition to being able to work with the outstanding raw material and great technological resources, Richard Geoffroy has the most glamorous job in Champagne. He travels extensively to share Dom Pérignon with the jet set of the wine and gastronomic world as well as celebrities one can only dream to meet. In a world like his it would be easy to lose track of ordinary life. In his shoes many would have built an attitude of arrogance, but Geoffroy's feet stay firmly on the ground. 'I am privileged to get to meet so many exiting people. Dialogue and sharing are the greatest gifts. If my work would be just technical, I would be long gone.' Even if he still greatly enjoys his adventures abroad, the recent years have made him more concerned and proud of his roots: 'I have done the full circle. Best place in the world is home and I enjoy most spending time with my own people; family, friends and colleagues.'\u003c\/p\u003e\n\u003cp\u003eGeoffroy has an unusually reflective and mature perspective on life. Highly respected by his colleagues, he is known as a great mentor who will give opportunities to develop. 'I think knowledge and skill are best given forward. If you share them with others, the whole project will grow. I am not on an ego trip. I really believe generosity pays off, and that's what wine is all about', he reasons.\u003c\/p\u003e\n\u003cp\u003eIf, as he says, making and talking about Dom Pérignon is all about delivering happiness, Richard Geoffroy should be the happiest man on earth. He denies living on a continuum of happiness but defines: 'To me happiness is harmony with myself and others. Harmony is a cardinal thing in life, but so it is also in wine. Maybe it is something I have learned from Dom Pérignon?'\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Dom Pérignon’s Chef de Cave Vincent Chaperon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveVincentChaperon_f4102e3d-84fd-4486-92a3-ac5080d95cee_1024x1024.png?v=1701561445\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVincent Chaperon, Chef de Cave 2019-? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVincent Chaperon joined Moët \u0026amp; Chandon in 1999 and developed a strong attachment to the region. He decided to stay and deepen his knowledge of the vineyards and local winemaking techniques, forging a personal aesthetic of champagne. He joined Dom Pérignon in 2005 and worked alongside Richard Geoffroy for 13 years until he officially took over the role of Chef de Cave on January 1, 2019. The pair collaborated on 13 harvests and four vintages: 2005, 2006, 2009 and 2008.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe culmination of their collaboration was the Dom Pérignon Vintage 2008. It was the fruit of a rich dialogue between two passionate winemakers, blending the audacious intuition of Vincent Chaperon and the sophisticated and comprehensive knowledge of Richard Geoffroy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhen asked how he felt about leading a team responsible for the future of a well-established brand, Vincent Chaperon replied: \"I’ve been part of the team for many years. It’s a long process of learning and sharing. You project, and imagine, that one day it may be your responsibility. When you accept to be a successor it’s a long process of transmission. It started when I arrived in Champagne, but more conscientiously I started seven or eight years ago. You start to project and ask yourself - one day, perhaps I will be in charge? And then you realize you’ve got a long way to go.\u003c\/p\u003e\n\u003cp\u003eAt first you are completely afraid, you never understand that it’s a very long process to become free and to understand that the end game is not to be the face of the brand, it’s to understand who you are and to be able to give something with all you have. If you are able to understand the brand, perfectly understand what it is, understand its heritage, understand where on the journey you and the brand are. To understand where the two can meet, what will be the point of encounter between you and the brand because it moves in two directions. You have to really grasp what the brand is and accompany it while you add what you can along the way. You have to understand that you are not here just to be the guardian, you have to accept putting in your energy, making it live, and align, because the brand and the team need you to go on breathing it, giving it energy and modernity, projecting it in the future.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe following text is taken from an interview by Charlie Geoghegan with Vincent Chaperon in 2021 that was published in Berry Bros \u0026amp; Rudd (bbr.com)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCould you describe your role as Chef de Cave at Dom Pérignon?\u003cbr\u003e\u003c\/em\u003eIt’s extremely diverse, involving not only everything related to the vine, winemaking and maturation in the cellars, but also communicating about our Champagne, creating and participating in experiences and travelling and meeting our consumers around the world. But if there’s one word that sums up these elements, it’s “creation”. That’s the prism through which all my actions and decisions ultimately pass.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCan you talk us through a typical day in your life? \u003cbr\u003e\u003c\/em\u003eThere’s never a 'typical' day. It varies according to many different cycles, which intersect throughout the year. There are the cycles of nature and the seasons, which impact the vines and the harvest. There are cycles in elaborating our wines, including fermentation and assemblage (blending). There are even cycles of communication, when we launch new Dom Pérignon creations and share them around the world. These cycles are constantly changing and reshuffling my daily schedule throughout the year.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOne of the greatest challenges facing the industry is climate change. What actions are you taking? \u003cbr\u003eW\u003c\/em\u003ee’re acting in two ways: reinventing ourselves every year; and changing our vine-growing and winemaking in the mid- and long-term.\u003c\/p\u003e\n\u003cp\u003eEvery year, we’re facing new climatic conditions that impact the vine growth and the grapes’ quality. We’ve been experiencing earlier harvests in August, warmer temperatures, heatwaves and drought. To respond to such situations, we’ve been adapting our grapes selection, and our picking strategies. We’ve been experimenting with new processes such as oxygen management on juices. We’ve been adjusting others, like decreasing the dosage. Finally, we’ve been improving our monitoring by developing data acquisition which helps to make the right decisions at the right moment.\u003c\/p\u003e\n\u003cp\u003eWe’re also changing our vine-growing and winemaking to continue minimising our impact on the climate. More than ever, we promote biodiversity in the vineyard. We consider the vine not as a monoculture, but as a complex and complete system whose balance we have a responsibility to preserve. We continue to reduce our energy impact at the source. This includes everything from investing in electric tractors to experimenting with ways to recover the carbon emitted during our fermentation process.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow does Dom Pérignon differ from other prestige cuvées? \u003cbr\u003e\u003c\/em\u003eToday more than ever, Dom Pérignon is a luxury house. And one of our defining characteristics is that it bears the name of Champagne’s founding father. As such, Dom Pérignon represents all that heritage and history, and has a responsibility – as Dom Pierre Pérignon did – to lead Champagne to new horizons.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eHistory\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_shistoricbirthplace-AbbeyofHautvillersis_1024x1024.png?v=1701461856\" alt=\"Abbey of Hautvillers, Dom Pérignon’s historic birthplace\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Abbey of Hautvillers, Dom Pérignon’s historic birthplace \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is named after a 17th century Benedictine monk, Dom Pierre Pérignon (1638-1715), who was appointed procurator at the Abbey of Hautvillers, near the town of Épernay, in 1668. The Abbey of Hautvillers is located on a beautiful site in Champagne surrounded by an amphitheatre of vineyard-covered hills.\u003c\/p\u003e\n\u003cp\u003eFather Pérignon was said to have invented sparkling wine during his tenure as Cellar Master, but this is a myth as sparkling wine was already in production in France, made by bottling wine while it was still fermenting. However, it is believed that he pioneered viticultural and winemaking methods that transformed the wines of Champagne. He introduced pruning which reduced yields and improved concentration, blended grapes to improve the quality of the wine, handled the grapes more carefully to avoid breaking the skins and exposing the juice to the air, and advocated multiple gentle pressings to minimise skin contact and extraction of tannins. He also imported stronger bottles from England to reduce the risk of the bottles exploding - a major issue at the time.\u003c\/p\u003e\n\u003cp\u003eIn addition to developing revolutionary techniques for viticulture and winemaking, Father Pérignon modernized the abbey, restored its vineyard, and set about to make 'the best wine in the world'. He brought the abbey to light and his wine became one of the most sought-after wines in France and was served at Versailles and enjoyed by none other than Louis XIV.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1921 Moët \u0026amp; Chandon\u003c\/span\u003e bottled its first ever \u003cem data-mce-fragment=\"1\"\u003ecuvée de prestige \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003ealongside its regular vintage release. In 1937 they \u003c\/span\u003epurchased \u003cspan data-mce-fragment=\"1\"\u003ethe brand name 'Dom Pérignon' and released their 2021 prestige cuvée under that name. S\u003c\/span\u003eome 15 years ago, Dom Pérignon was 'separated' from Moët \u0026amp; Chandon and branded as a Champagne house in its own right.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003eToday Dom Pérignon is part of the Moët Hennessy Louis Vuitton (LVMH) empire owned by France’s richest man, Bernard Arnault. It has been the Champagne of choice for numerous celebrities and royalty over the years. Memorably it was chosen for the wedding of Lady Diana Spencer and Prince Charles in 1981.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763702501617,"sku":"","price":650.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dom-perignon-2008_0579a7e9-1900-4a33-97ec-1bc8865a6335.jpg?v=1729723660"},{"product_id":"dom-perignon-2012","title":"Dom Pérignon 2012","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Krug is the king of champagne, Dom Perignon is the Queen.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon is named after a 17th century Benedictine monk who was Cellar Master at the Abbey of Hautvillers, near the town of Épernay. It is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. Although owned by Moët \u0026amp; Chandon, Dom Pérignon is now considered a separate Champagne house. It is a vintage Champagne, a blend of approximately 50% Pinot Noir and 50% Chardonnay that showcases both the character of the year and the character of Dom Pérignon. Dom Pérignon is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before release. It is only produced in years where growing conditions are favourable: it is down to the Chef de Cave to decide if the vintage will be declared.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Wonderful elegance and balance to this Dom Pérignon with cooked apple, lemon and hints of white pepper and salt. It's medium-bodied with really fine bubbles and balance. Spicy at the end. So wonderfully fresh, linear and long. Racy and elegant. A DP that invites to drink right now. All about finesse. Tension, too, with precise phenolics and bright acidity on the back palate. Subtle energy. Drinkable now, but will develop beautifully in the bottle.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe nose is full and varied, mingling flowers with fruit, and the vegetal with the mineral. The bouquet is tactile, subtly enticing us along a trail of powdery white flowers and nectareous apricot, followed by the freshness of rhubarb and mint and the minerality of ash. Energy dominates on the palate. After a welcoming opening, the wine quickly becomes vibrant and then literally explodes with a surge of effervescence and tonicity. Focused by acidic and bitter notes, the finish brings a penetrating tautness marked by ginger, tobacco and toasted accents.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe unpredictable seasons of 2012, their force and generosity shaped an outstanding olfactory landscape imbued with remarkable variety. A year full of paradoxes for winemaking, 2012 gave birth to a great vintage, surmounting multiple challenges.\u003c\/span\u003e\" \u003cstrong\u003e Dom Pérignon\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"What a magnificent bouquet for this Dom Pérignon 2012! Pastry, a hint of smoke and autolytic notes provide a compelling counterpart to eager yet elegant aromas of citrus (lime, tangerine and kumquat) joined by those of fresh fruit, herbs, liquorice, and menthol. There is even a refreshing note of ivy. The palate is tense, vibrant, and very fresh despite its impressive density, which meets its match with an unending finish. This 2012 incarnates the very essence of Dom Pérignon with such a concentrated degree of intensity, along with a capacity for ageing, that it is surely destined for a second life in a P2 edition.\"\u003cspan data-mce-fragment=\"1\"\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eYohan Castaing, Decanter - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2012 Dom Pérignon is a brilliant wine in the making and seems likely to ultimately be judged one of the greatest vintages here in the last quarter century. According to Chef de Cave Vincent Chaperon, the wine is close to its ideal cépages of fifty percent each of chardonnay and pinot noir in 2012. The wine is quite a powerful vintage of Dom Pérignon, but with all of the customary elegance and structural chassis of the greatest vintages here and it remains a young wine, brimming with energy and superb depth. The bouquet wafts from the glass in a classic blend of lime, green apple, menthol, stony minerality, discreet botanical tones, gentle smokiness and a topnote of citrus peel. On the palate the wine is deep, full-bodied, focused and complex, with a great core, superb mineral drive and grip, utterly refined mousse and a long, zesty and beautifully balanced finish. I love how the perfect ripeness of the 2012 vintage is seamlessly interwoven here with a superb girdle of acidity, great minerality and excellent purity, which will end up producing a legendary vintage of this wine. It is certainly approachable out of the blocks, but I would opt to tuck bottles away for at least eight to ten more years before starting to drink the 2012, as there is so much left here to still unfold.\"\u003cstrong data-mce-fragment=\"1\"\u003e  John Gilman - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2012 Dom Pérignon is a dense, powerful wine. I am almost shocked by its vinous intensity and raw, unbridled power\u003cspan data-mce-fragment=\"1\"\u003e. The 2012 reminds me of the 2003, but with more finesse and not quite as pushed. Mildew, rain and frost were challenges and resulted in low yields, something that was further compounded by warm, dry weather that concentrated the fruit even more. Those qualities result in a dense Dom Pérignon endowed with real phenolic intensity. It is one of the most reticent young Doms I can remember tasting, I wouldn't even think of opening a bottle for at least a few years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAntonio Galloni, Vinous Media – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Wonderful elegance and balance to this Dom Pérignon with cooked apple, lemon and hints of white pepper and salt. It's medium-bodied with really fine bubbles and balance. Spicy at the end. So wonderfully fresh, linear and long. Racy and elegant. A DP that invites to drink right now. All about finesse. Tension, too, with precise phenolics and bright acidity on the back palate. Subtle energy. Drinkable now, but will develop beautifully in the bottle\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling, JamesSuckling.com \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e– 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2012 Champagne is 51% Chardonnay and the rest Pinot Noir and has 4 grams per liter dosage. Its style is finessed and elegant, revealing a soft, smoky perfume of fresh white flowers, pear, and fresh bread dough. The palate is focused and long, with a polished mousse, and offers notes of lime blossom, white peach, and chalky minerality as well as long perfume resonating on the finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeb Dunnuck, JebDunnuck.com – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Some vintages are vine growers' vintages, but for the 2012, Dom Pérignon's chef de cave wore the blender's hat and had an amazing set of building blocks, especially on the Pinot Noir front: Aÿ, Verzenay, Bouzy and Hautvillers. Shiny lemon green colour. The abundantly toasty nose delivers instant 'wow' notes – so subtle yet at the same time full of character. Charred tones combine with sweet vanilla, coffee and cream notes. Since release, the toastiness has really built up, and finely so. At this stage, the fruitiness is left a little behind but is as pristine as ever, showing a perfectly ripe yet crunchy profile. The palate comes with soft charm and impressive intensity, managing to remain rather light and vibrant. This is smooth-textured and rich, with fascinatingly prickly bubbles that add tension to the wine. Dosage 5g\/l.\" \u003cstrong data-mce-fragment=\"1\"\u003e Essi Avellan MW - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2012 Dom Pérignon has turned out very well indeed, unwinding in the glass with notes of Anjou pear, smoke, toasted nuts, freshly baked bread and crisp stone fruit. Medium to full-bodied, deep and concentrated, it's still tightly wound, its incipiently fleshy core of fruit framed by racy acids and chalky grip, complemented by a classy pinpoint mousse. A touch drier and a touch less reductive than the 2008 out of the gates, these two vintages are clearly destined to be compared for some time to come; but at this early stage, my instinct is that the 2012 will have the edge in the long term\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWilliam Kelley, Wine Advocate – 96+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This eloquent Champagne has an enticing waft of Mandarin orange on the nose that continues on the palate, which is layered with flavors of crushed blackberry and cassis, toast, chopped almond, graphite and oyster shell. \u003c\/span\u003eA bright, finely-knit and harmonious version, with a lovely, raw silk-like mousse, and a lasting, expressive finish\u003cspan data-mce-fragment=\"1\"\u003e. Drink now through 2037.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAlison Napjus, Wine Spectator – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Classic lemon-zest and tension nose that I associate with Dom Pérignon, but with extra weight and depth. And quite marked phenolics on the end which suggest this will have a remarkably long life. And, as Vincent Chaperon readily admitted, will definitely show up as a P2 star. Clean and neat and with light smokiness on the finish. Dom P always plays the reduction card. Hugely impressive persistence. Still a baby\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson MW – 18.5\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDom P1, P2, P3\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Domperignon_1024x1024.png?v=1701462384\" alt=\"Dom Pérignon\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDom Pérignon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. It is a vintage Champagne made from Pinot Noir and Chardonnay. Each year, the Chef de Cave reinvents the House style, creating a unique wine that is a perfect balance between the expression of Dom Pérignon and the expression of the vintage itself.\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is a blend of approximately 50% Pinot Noir and 50% Chardonnay. The grapes are sourced from many Grand Cru vineyards, the very best vineyards in Champagne. In addition, each blend always includes grapes from the original plot in the Abbey of Hautvillers, a Premier Cru vineyard.\u003c\/p\u003e\n\u003cp\u003eThe wine owes its complexity to the slow ripening of the grapes, which conserves freshness while revealing new aromas and new textures with the passing of time. These aromas, which develop in the wines as they are protected from oxygen during the aging process, guarantee exceptional cellaring potential and a characteristic minerality which is an aromatic signature of the House.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe three Plénitudes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvery Dom Pérignon goes through three different stages of development or Plénitudes as it is aged in the cellars of Moët \u0026amp; Chandon. Champagne undergoes a secondary fermentation inside the bottle - this is what creates the fizz that once had Dom Pierre Pérignon enthusiastically exclaim \"Come, I am drinking stars!\" when he first tasted the sparkling wine that is now known as Dom Pérignon. The yeast performing this secondary fermentation turns into lees that remain in the bottle until it is disgorged. Then and only then is it fit to be tasted by Champagne lovers, and to be stored like any other bottle of fine wine for future enjoyment. However, what happens when a bottle is not disgorged? The lees participate in a mysterious evolution of the wine in the bottle, singular to each cuvée and carefully monitored by the Chef de Cave.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon has truly mastered the art of prolonged lees ageing. Dom Pérignon is blended with a 40 years’ time perspective in mind and maturation on lees is part of the blend. Every vintage must have the capacity to shine as Plénitude 2 and Plénitude 3, otherwise it will not declared. Each P2 and P3 is disgorged three years before being brought onto the market.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Each vintage of Dom Pérignon is disgorged and (re)released only when I consider it has reached a new Plénitude, a privileged period of time when Dom Pérignon attains its radiance. Its development comes in successive plateaux which define as many windows of expression I decided to call Plénitudes: the wine then tells us a story that is new and exciting enough to be worth sharing.\u003c\/p\u003e\n\u003cp\u003eMany Dom Pérignon lovers like to compare the trajectories of a bottle of Dom Pérignon Vintage, stored at their place, side by side with a bottle of Dom Pérignon P2 or P3 that has been stored on its lees in our cellars in Epernay. The three Plénitudes side by side is the ultimate horizontal tasting of one and only vintage. Each wine - each Plénitude - will reveal a different facet of Dom Pérignon: P2 and P3, thanks to the extra time spent maturating on their lees under our careful attention, will grant you an experience ever closer to the Spirit of Dom Pérignon.\" \u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eChef de Cave, Richard Geoffroy\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Dom Pérignon, the three Plénitudes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignonP1P2P3_1024x1024.jpg?v=1701598672\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eThe three Plénitudes of Dom Pérignon: P1, P2 \u0026amp; P3 (from left to right)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst Plénitude (P1)\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eor\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon Vintage\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe wine is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before it reaches its first stage of development or Plénitude (P1). The first Plénitude shows promise, completeness and harmony. Everything is in place. The Chef de Cave assesses the quality of the wine and decides if the vintage will be declared. If the vintage is declared, the wine is disgorged and released and is called Dom Pérignon Vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSecond Plénitude (P2)\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eor\u003c\/em\u003e \u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon P2\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe second stage of maturity or second Plenitude (P2), which was formerly called Oenotheque, is reached after at least 15 years of ageing in the cellars. It is more intense, precise and vibrant, energized by the transformation. A true metamorphosis: its universe has expanded. If the quality of the wine reaches the desired standard, it is disgorged and released as Dom Pérignon P2.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an interview with\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eChef de Cave, Vincent Chaperon, by Berry Bros \u0026amp; Rudd (bbr.com)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat was the rationale behind launching Plénitude 2?\u003cbr\u003e\u003c\/em\u003eThe idea behind Plénitude 2 has always been to share more about Dom Pérignon with our consumers. Quite simply, Plénitude 2 shares the arc of a wine’s life – its history. And that history does not stop at the vintage; our wines continue to become more intense, complex and streamlined with longer maturation.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat happens in the bottle during this additional ageing time?\u003cbr\u003e\u003c\/em\u003eWith this extra time, the inner activity in the bottle increases. The yeast transfers its energy to the wine – a mysterious transfer of life. After close to 15 years, expansion of energy reaches its peak, and Dom Pérignon rises to an apex of essential, radiant vitality in its state of Plénitude. Elevated to new heights, it unfurls across every dimension – wider, deeper, longer, more intense – and is gifted further with an extended longevity.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow do you determine when Plénitude 2 is ready for release?\u003cbr\u003e\u003c\/em\u003eIt’s never predetermined. We closely follow the evolution of each of our vintages during their maturation in the cellars. Every six months or so, we open several bottles of each vintage. As soon as we feel that the wine is entering its peak of energy and reaching its Plénitude 2, we prepare for its release. It’s the wine that decides.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow does Plénitude 2 stand alongside other wines in the Dom Pérignon portfolio?\u003cbr\u003e\u003c\/em\u003eI tend to say that Plénitude 2 is \"more\" Dom Pérignon, because the additional maturation time further enhances Dom Pérignon’s singularity. It’s Dom Pérignon \"higher and further\". Even if Dom Pérignon is \"one and indivisible\", Plénitude 2 carries for the whole the art of addressing time. Time is in the equation of Dom Pérignon, and Plénitude 2 tells us that maturation is a time of construction, a time of growth and expansion for the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThird Plénitude (P3) \u003c\/strong\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003eor\u003c\/em\u003e Dom Pérignon P3\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinally, the third stage of development or Plénitude (P3) is reached after at least twenty-five years of ageing in the cellars. At this venerable age, all the components are completely integrated and the wine has become more streamlined and complex than ever. If the third Plénitude reveals the heritage of Dom Pérignon, a living memory passed down through the generations of Chef de Cave, the wine is disgorged and released as Dom Pérignon P3.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eChef de cave\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveRichardGeoffroy_1024x1024.png?v=1701491453\" alt=\"Richard Geoffroy, Dom Pérignon’s Chef de Cave\" style=\"margin-bottom: 16px; float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eRichard Geoffroy, Chef de Cave 1990-2018\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eFor 28 years, from 1990 to the end of 2018, Richard Geoffroy was Dom Pérignon’s Chef de Cave. In that time as the creative guide of the Maison, he declared 15 vintages, the last being the majestic 2008 vintage. During that time he demonstrated an unwavering commitment to pursuing Dom Pérignon’s aesthetic ideal and vision. He believed that to experience Dom Pérignon fully, to understand it, one also needed to experience all the vintages that were made but not declared - which meant, effectively, that only he could understand it.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt the end of 2018, Richard Geoffroy passed the torch to his successor, Vincent Chaperon. Vincent had worked alongside Richard Geoffroy since he joined\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon in \u003c\/span\u003e2005. \u003c\/p\u003e\n\u003cp\u003eWhen asked what he had learned from working alongside his\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eprotégé for 13 years, Richard Geoffroy replied: \"It’s very clear - his energy. Looking back, it’s very much the same energy I had when I came to Dom Pérignon in 1990. He’s given me a renewed energy. I’ve given him love, I’ve given him my energy, and he gives me that back. He’s allowed me to continue to grow, and to not become an old asshole. It’s the truth. It is important to recognize the risk of becoming an old asshole. That’s the worst! And the best way to do that is to learn from others. If you rest in your personal comfort zone, you’re dead. It’s the relationships you have in your inner circle that count the most. Vincent has considerable humanity, and to me that’s much more important than having technical skills. And that’s what the maison needs. We have incredible technicians. More than ever, with great and varied experience and expertise. But what we need is to be human, to not get cold or arrogant. We need to be warm, and that takes awareness and a lot of energy.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an article by Essi Avellan MW published in 2015 in Flacons of Champagne magazine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChef de Cave Richard Geoffroy is not playing it safe with Dom Pérignon. There is a formidable legacy to guard for the region's first prestige cuvée that carries the name of Champagne's most mythical figure. But instead of securing it, it is reinvention and pushing the boundaries that recur in Richard Geoffroy's deeds. He is obsessed with progression.\u003c\/p\u003e\n\u003cp\u003e'If you are a defender, you are already a loser. To me the major pitfall of champagne is repetition, which is often done in the name of consistency', he states as we sit across each other at the ascetic and airy second floor tasting room at the abbey of Hautvillers, the ancient home of the monk Dom Pérignon. Exchanging over a flight of Dom Pérignons, I am rewarded with fireworks of his insightful and opinionated say.\u003c\/p\u003e\n\u003cp\u003e'Dom Pérignon's greatest asset is vision', Richard Geoffroy decides. It is easy agree with that, as vision is exactly what Geoffroy has demonstrated during his 25 years at the head of the house. Dom Pérignon has been a major driver of champagne, whose prestige and global presence benefit the entire region. Under Geoffroy's wing the Dom Pérignon brand has been separated from Moët \u0026amp; Chandon and its image has gradually been rejuvenated from classic to contemporary, even avant-garde.\u003c\/p\u003e\n\u003cp\u003eThe last 10 years have seen a notably more communicative Dom Pérignon. I remark to Geoffroy that the Dom Pérignon brand has become friendlier. And the same goes even with the wine with its increasingly welcoming, polished, and seamless character. Was this visioned? 'Dom Pérignon is all about pleasure and joy, emotions. I want it to embrace you', Geoffroy agrees. The multitude of research and development carried out at Moët \u0026amp; Chandon has benefited Dom Pérignon quality, too. A friend of a less technical way of talking about wine, Richard Geoffroy often sounds more like a poet than a winemaker: 'We pay a lot of attention to the texture and flow of the wine. I like to call it the Dom Pérignon glide, reminiscent of the surfer riding the perfect wave'.\u003c\/p\u003e\n\u003cp\u003eDriven, is the word that epitomises Richard Geoffroy, the man whose greatest fear in life is to dry out or wither. Thus he declares to enjoy the excitement of discovery and loves surprises. 'That is something I also want to include in a bottle of Dom Pérignon', he adds. Richard Geoffroy's boldness in making Dom Pérignon has resulted in increasing number of vintages produced, including the record-breaking five vintages in a row from 2002 to 2006. He is not shy to demonstrate a broader scope of vintage expressions: 'I feel I might be taking more risks than my predecessors did. For instance, there is no 1989 whereas I made 2003'. He seemingly thrives on challenges and is most proud of the wines of the demanding vintages: 'Out of all vintages I have made, I take the greatest pride in our 2003 wines, which was an unforeseen vintage characterised by extreme heat.'\u003c\/p\u003e\n\u003cp\u003eThere is also an element of surprise in his career path, as even if he comes from a family of vine-growers in Champagne, winemaking was not his first choice. 'I love designing, building and creating things. I could've been an architect. At the end I chose medicine and passed my doctorate in 1982', He remembers. However, soon after his studies, Geoffroy felt a strong attraction back to his roots, to winemaking: 'I was already 31 when I went to study oenology in Reims.' Since then Richard Geoffroy's path has been highly successful and advancement rapid at LVMH. As a lot of creating and construction takes place when crafting champagne of this quality and quantity level, no doubt he is also drawing to his work from his other life interests: 'Dom Pérignon is the most blended vintage champagne. The more wines we combine, the more robust, detailed and precise the wine can be. Champagne making is an options game, and I love options', he confirms.\u003c\/p\u003e\n\u003cp\u003eIn addition to being able to work with the outstanding raw material and great technological resources, Richard Geoffroy has the most glamorous job in Champagne. He travels extensively to share Dom Pérignon with the jet set of the wine and gastronomic world as well as celebrities one can only dream to meet. In a world like his it would be easy to lose track of ordinary life. In his shoes many would have built an attitude of arrogance, but Geoffroy's feet stay firmly on the ground. 'I am privileged to get to meet so many exiting people. Dialogue and sharing are the greatest gifts. If my work would be just technical, I would be long gone.' Even if he still greatly enjoys his adventures abroad, the recent years have made him more concerned and proud of his roots: 'I have done the full circle. Best place in the world is home and I enjoy most spending time with my own people; family, friends and colleagues.'\u003c\/p\u003e\n\u003cp\u003eGeoffroy has an unusually reflective and mature perspective on life. Highly respected by his colleagues, he is known as a great mentor who will give opportunities to develop. 'I think knowledge and skill are best given forward. If you share them with others, the whole project will grow. I am not on an ego trip. I really believe generosity pays off, and that's what wine is all about', he reasons.\u003c\/p\u003e\n\u003cp\u003eIf, as he says, making and talking about Dom Pérignon is all about delivering happiness, Richard Geoffroy should be the happiest man on earth. He denies living on a continuum of happiness but defines: 'To me happiness is harmony with myself and others. Harmony is a cardinal thing in life, but so it is also in wine. Maybe it is something I have learned from Dom Pérignon?'\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveVincentChaperon_f4102e3d-84fd-4486-92a3-ac5080d95cee_1024x1024.png?v=1701561445\" alt=\"Dom Pérignon’s Chef de Cave Vincent Chaperon\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVincent Chaperon, Chef de Cave 2019-? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVincent Chaperon joined Moët \u0026amp; Chandon in 1999 and developed a strong attachment to the region. He decided to stay and deepen his knowledge of the vineyards and local winemaking techniques, forging a personal aesthetic of champagne. He joined Dom Pérignon in 2005 and worked alongside Richard Geoffroy for 13 years until he officially took over the role of Chef de Cave on January 1, 2019. The pair collaborated on 13 harvests and four vintages: 2005, 2006, 2009 and 2008.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe culmination of their collaboration was the Dom Pérignon Vintage 2008. It was the fruit of a rich dialogue between two passionate winemakers, blending the audacious intuition of Vincent Chaperon and the sophisticated and comprehensive knowledge of Richard Geoffroy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhen asked how he felt about leading a team responsible for the future of a well-established brand, Vincent Chaperon replied: \"I’ve been part of the team for many years. It’s a long process of learning and sharing. You project, and imagine, that one day it may be your responsibility. When you accept to be a successor it’s a long process of transmission. It started when I arrived in Champagne, but more conscientiously I started seven or eight years ago. You start to project and ask yourself - one day, perhaps I will be in charge? And then you realize you’ve got a long way to go.\u003c\/p\u003e\n\u003cp\u003eAt first you are completely afraid, you never understand that it’s a very long process to become free and to understand that the end game is not to be the face of the brand, it’s to understand who you are and to be able to give something with all you have. If you are able to understand the brand, perfectly understand what it is, understand its heritage, understand where on the journey you and the brand are. To understand where the two can meet, what will be the point of encounter between you and the brand because it moves in two directions. You have to really grasp what the brand is and accompany it while you add what you can along the way. You have to understand that you are not here just to be the guardian, you have to accept putting in your energy, making it live, and align, because the brand and the team need you to go on breathing it, giving it energy and modernity, projecting it in the future.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe following text is taken from an interview by Charlie Geoghegan with Vincent Chaperon in 2021 that was published in Berry Bros \u0026amp; Rudd (bbr.com)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCould you describe your role as Chef de Cave at Dom Pérignon?\u003cbr\u003e\u003c\/em\u003eIt’s extremely diverse, involving not only everything related to the vine, winemaking and maturation in the cellars, but also communicating about our Champagne, creating and participating in experiences and travelling and meeting our consumers around the world. But if there’s one word that sums up these elements, it’s “creation”. That’s the prism through which all my actions and decisions ultimately pass.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCan you talk us through a typical day in your life?\u003cbr\u003e\u003c\/em\u003eThere’s never a 'typical' day. It varies according to many different cycles, which intersect throughout the year. There are the cycles of nature and the seasons, which impact the vines and the harvest. There are cycles in elaborating our wines, including fermentation and assemblage (blending). There are even cycles of communication, when we launch new Dom Pérignon creations and share them around the world. These cycles are constantly changing and reshuffling my daily schedule throughout the year.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOne of the greatest challenges facing the industry is climate change. What actions are you taking?\u003cbr\u003eW\u003c\/em\u003ee’re acting in two ways: reinventing ourselves every year; and changing our vine-growing and winemaking in the mid- and long-term.\u003c\/p\u003e\n\u003cp\u003eEvery year, we’re facing new climatic conditions that impact the vine growth and the grapes’ quality. We’ve been experiencing earlier harvests in August, warmer temperatures, heatwaves and drought. To respond to such situations, we’ve been adapting our grapes selection, and our picking strategies. We’ve been experimenting with new processes such as oxygen management on juices. We’ve been adjusting others, like decreasing the dosage. Finally, we’ve been improving our monitoring by developing data acquisition which helps to make the right decisions at the right moment.\u003c\/p\u003e\n\u003cp\u003eWe’re also changing our vine-growing and winemaking to continue minimising our impact on the climate. More than ever, we promote biodiversity in the vineyard. We consider the vine not as a monoculture, but as a complex and complete system whose balance we have a responsibility to preserve. We continue to reduce our energy impact at the source. This includes everything from investing in electric tractors to experimenting with ways to recover the carbon emitted during our fermentation process.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow does Dom Pérignon differ from other prestige cuvées?\u003cbr\u003e\u003c\/em\u003eToday more than ever, Dom Pérignon is a luxury house. And one of our defining characteristics is that it bears the name of Champagne’s founding father. As such, Dom Pérignon represents all that heritage and history, and has a responsibility – as Dom Pierre Pérignon did – to lead Champagne to new horizons.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eHistory\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Abbey of Hautvillers, Dom Pérignon’s historic birthplace\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_shistoricbirthplace-AbbeyofHautvillersis_1024x1024.png?v=1701461856\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Abbey of Hautvillers, Dom Pérignon’s historic birthplace \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is named after a 17th century Benedictine monk, Dom Pierre Pérignon (1638-1715), who was appointed procurator at the Abbey of Hautvillers, near the town of Épernay, in 1668. The Abbey of Hautvillers is located on a beautiful site in Champagne surrounded by an amphitheatre of vineyard-covered hills.\u003c\/p\u003e\n\u003cp\u003eFather Pérignon was said to have invented sparkling wine during his tenure as Cellar Master, but this is a myth as sparkling wine was already in production in France, made by bottling wine while it was still fermenting. However, it is believed that he pioneered viticultural and winemaking methods that transformed the wines of Champagne. He introduced pruning which reduced yields and improved concentration, blended grapes to improve the quality of the wine, handled the grapes more carefully to avoid breaking the skins and exposing the juice to the air, and advocated multiple gentle pressings to minimise skin contact and extraction of tannins. He also imported stronger bottles from England to reduce the risk of the bottles exploding - a major issue at the time.\u003c\/p\u003e\n\u003cp\u003eIn addition to developing revolutionary techniques for viticulture and winemaking, Father Pérignon modernized the abbey, restored its vineyard, and set about to make 'the best wine in the world'. He brought the abbey to light and his wine became one of the most sought-after wines in France and was served at Versailles and enjoyed by none other than Louis XIV.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1921 Moët \u0026amp; Chandon\u003c\/span\u003e bottled its first ever\u003cspan\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ecuvée de prestige \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003ealongside its regular vintage release. In 1937 they \u003c\/span\u003epurchased \u003cspan data-mce-fragment=\"1\"\u003ethe brand name 'Dom Pérignon' and released their 2021 prestige cuvée under that name. S\u003c\/span\u003eome 15 years ago, Dom Pérignon was 'separated' from Moët \u0026amp; Chandon and branded as a Champagne house in its own right.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003eToday Dom Pérignon is part of the Moët Hennessy Louis Vuitton (LVMH) empire owned by France’s richest man, Bernard Arnault. It has been the Champagne of choice for numerous celebrities and royalty over the years. Memorably it was chosen for the wedding of Lady Diana Spencer and Prince Charles in 1981.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42868833976561,"sku":"","price":495.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dom-perignon-2012.jpg?v=1703635259"},{"product_id":"astrolabe-awatere-valley-sauvignon-blanc-2020","title":"Astrolabe Awatere Valley Sauvignon Blanc 2020","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWine Spectator Top 100 of 2022 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA limited release by this label that has acquired cult status. From the Awatere Valley in Marlborough, this is a much more complex wine than its cheaper sibling (the standard Malborough sauvignon blanc), with stunning purity and fruit expression and a different level of structure and class; and a very, very long finish. This is simply Marlborough and \u003cspan data-mce-fragment=\"1\"\u003eAwatere Valley \u003c\/span\u003eat its absolute zenith. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan\u003e\"A linear, pure wine with clean flavours of currants, gooseberry and citrus. Finishes savoury, crisp and dry. Very enjoyable when young and fresh; will age gracefully with careful cellaring.\"  \u003c\/span\u003eWine Spectator\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"My Awatere Valley Sauvignon Blanc is dry and has an emphasis on aromatic herbs and fresh, green fruits, with a full and lingering mouthfeel, balanced acidity and a savoury, almost saline finish. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen I put this wine together, I really try to showcase parcels of fruit that I think are uber-Awatere, expressing the essence of the Awatere region. I always blend from Awatere Valley vineyards on the north and south of the river to reflect the different soil fertility and flavour these sites contribute. Even though this wine is all about the Awatere, I am trying to show the Awatere as a whole, rather than just a single vineyard site.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong\u003eSimon Waghorn, Winemaker\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca title=\"Astrolabe Awatere Valley Sauvignon Blanc 2020\" href=\"https:\/\/youtu.be\/Giw4ByU4wkY\" target=\"_blank\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg alt=\"Bob Campbell reviews Astrolabe Awatere Valley Sauvignon Blanc 2020\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AstrolabeAwatereValleySauvignonBlanc2020_480x480.png?v=1699170221\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" class=\"style-scope ytd-watch-metadata\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBob Campbell reviews Astrolabe Awatere Valley Sauvignon Blanc 2020\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e (Click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A ripe example of Awatere Valley sauvignon blanc, with underlying cut grass, saline-mineral and tomato leaf flavours. Flavoursome wine with fruity, mouth-watering acidity. A delicious wine. Drink: 2020-2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pale straw with green highlights. Focused aromas of jalapeño, nettle, lime zest, lemongrass and fresh herbs. A linear, pure wine with clean flavours of currants, gooseberry and citrus. Finishes savoury, crisp and dry. Very enjoyable when young and fresh; will age gracefully with careful cellaring.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWine Spectator Top 100 of 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2020 vintage is a bright, light lemon\/green, full-bodied wine, with generous tropical-fruit and herbaceous flavours, vigorous, finely balanced, bone-dry and lingering.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMichael Cooper, Michael Cooper's Buyer's Guide  \u003c\/strong\u003e\u003cstrong\u003e★★★★(★)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWine Spectator Top 100 of 2022 \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwatere Valley\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Awatere Valley\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Awatere_Valley_2_PNG_1024x1024.jpg?v=1723969843\"\u003e\u003c\/div\u003e\n\u003cp\u003eAwatere Valley is one of three sub-regions within the famous Marlborough wine region of New Zealand, accounting for around a third of the vineyard area. It lies south-east of the region's two other main wine-growing areas, the Wairau Valley and the Southern Valleys sub-regions (refer to the map below). The Awatere River, which flows south from Clifford Bay, gives the region its name – awatere meaning \"fast-flowing river\" in the local Maori dialect.\u003c\/p\u003e\n\u003cp\u003eThe potential of the Awatere Valley as a premium site for viticulture came a decade after the first Marlborough vines were planted in the Wairau Valley. In the late 1980s, the first pioneering growers, Vavasour Wines, began establishing vineyards on the hills in Awatere's more challenging terroir. The main period of expansion occurred in the late 1990s, as suitable land became more scarce in the Wairau Valley. Now, the valley is home to a significant acreage of grapevines and produces some of Marlborough's best-known Sauvignon Blanc.\u003c\/p\u003e\n\u003cp\u003eThe vineyards of the Awatere Valley sit on a variety of hills and river terraces in the rugged, rolling landscape. Wind-blown loams sit atop a base of alluvial gravel, mostly made up of greywacke. These dry, free-draining soils are one of the most important features of the terroir in Awatere because they stress the vines. Stressed vines grow deep root systems in search of water and nutrients and produce high-quality berries to ensure the propagation of their species.\u003c\/p\u003e\n\u003cp\u003eThe climate is influenced heavily by the ocean that makes up the northern and eastern boundaries of the region. Intense sunlight during the day is cooled by ocean winds, contributing to the diurnal temperature shift that extends the growing season in the Awatere Valley, with harvests usually taking place some days after the Wairau Valley.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAstrolabe Awatere Valley Sauvignon Blanc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMost of Marlborough's sauvignon blanc is planted in the northerly Wairau Valley, and the distinct sub-regional character of the southerly Awatere valley sauvignon blanc may surprise those who are more familiar with the Wairau fruit profile. We generally think of the Wairau as having more thiol-driven tropical passionfruit and ripe citrus flavours, while the Awatere is more focused around herbal, leafy methoxypyrazine flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen I put our Awatere Valley Sauvignon Blanc together, I really try to showcase parcels of fruit that I think are uber-Awatere, expressing the essence of the Awatere region. I always blend from Awatere Valley vineyards on the north and south of the river to reflect the different soil fertility and flavour these sites contribute. Even though this wine is all about the Awatere, I am trying to show the Awatere as a whole, rather than just a single vineyard site.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSimon Waghorn, Astrolabe\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MarlboroughSub-regions_bb7ba890-f924-4f52-81c2-1d7a6f0abff6_600x600.jpg?v=1699692151\" alt=\"Marlborough sub-regions\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MarlboroughSub-regions_bb7ba890-f924-4f52-81c2-1d7a6f0abff6_600x600.jpg?v=1699692151\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMarlborough sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cimg alt=\"Astrolabe Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Astrolabe2_c28bbe8a-e84a-4921-8c55-3608986faa74_1024x1024.png?v=1699170915\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eFounded in 1996 and named after the ship that in 1827 charted and explored the Marlborough Coast, Astrolabe wines were created by seasoned winemaker Simon Waghorn together with his wife Jane. Simon crafts a range of beautiful wines that express the purity and intensity of fruit flavours afforded by the climate and soils of the Marlborough region. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eAll grapes are sourced from ten families who live on their land and farm sustainably. These carefully chosen sites add complexity and completeness to the wines. Simon is fascinated by the distinctive qualities of the Marlborough sub-regions and in addition to the range of Marlborough Province wines, he also produces wines specific to the Awatere Valley and \u003cspan data-mce-fragment=\"1\"\u003e Kēkerengū\u003c\/span\u003e Coast sub-regions. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I choose to live and work in Marlborough because I believe the grapes here are the best in the world. I use all my skills and experience to style wines with elegance and balance that capture the intensity and brightness of our fruit. The diverse terroir of Marlborough's sub-regions broadens my palette as a winemaker to craft complex and individual wines.\"  \u003cstrong\u003eSimon Waghorn, Winemaker\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca title=\"Simon Waghorn talks about Astrolabe\" href=\"https:\/\/youtu.be\/4T_cgq79WDI\" target=\"_blank\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg alt=\"Winemaker Simon Waghorn discusses Astrolabe\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AstrolabeVideo_480x480.png?v=1699169445\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSimon Waghorn talks about Astrolabe (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896824729841,"sku":"","price":31.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/astrolabe-awatere-sauvignon-blanc-2020_41e6e312-e79c-42ae-ad8a-539b5f9c61f6.jpg?v=1695608134"},{"product_id":"ata-rangi-pinot-noir-2014","title":"Ata Rangi Pinot Noir 2014","description":"\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This is a beautifully rich and succulent, elegantly balanced and refined Pinot Noir with seamless-flowing, ripe flavours of dark berry and cherry fruit.\"  Raymond Chan\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" property=\"reviewBody\" data-mce-fragment=\"1\"\u003eDense, complex pinot noir in a typical Ata Rangi style, with a nice mix of fruit and savoury characters. Dark-fleshed plum, black cherry with a suggestion of floral, mixed spice and sweet herbs. Spectacular wine with plenty of power and an incredibly lengthy finish. More accessible than the previous vintage was at this stage but showing great cellaring potential. The best Ata Rangi pinot noir I've tasted.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Ata Rangi 2014 earned a record 99 points from me. I seriously considered awarding 100 points and feel the wine will certainly deserve a maximum score after a bit of bottle age.\"  \u003cstrong\u003eBob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Full, even, black-hued ruby-red with youthful purple tints.  The nose is very full with softly concentrated and layered aromas of rich, ripe, dark red berries and cherries along with nuances of dark red plums entwined with fragrant violet florals, fresh herb and spicy detail.  The aromatics blossom to reveal notes of raspberry liqueur, earth and minerals.  This exudes richness allied to elegance and finesse.  \u003c\/span\u003eMedium-full bodied, vibrantly succulent and lusciously sweet fruit flavours of dark red berry and cherry fruit are harmoniously melded with flavours of ripe dark plums and fragrant violet florals, dark herbs, spices and red liquorice.  The flavours are seamlessly mouthfilling and supported by refined, flowery tannin extraction, and enlivened by poised acidity.  This has drive, energy and fine linearity, and the wine carries to a very long and sustained, rich finish of spiced cherries and raspberry liqueur.  This is a beautifully rich and succulent, elegantly balanced and refined Pinot Noir with seamless-flowing, ripe flavours of dark berry and cherry fruit with complexing floral and herbal detail.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRaymond Chan – 19.5\/20 points  ★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"As ever this has an extra dimension and remains the high watermark for New Zealand pinot noir to be measured against. How do they do it: complete and uncompromised dedication to the cause, combined with an early play to make the most of the available land in a young region, as well as the ability to attract talented and dedicated people such as winemaker Helen Masters to the cause. Already entrancingly complex, the wine has a brambly array of cherry and summer berry fruits in addition to blueberries, some spicy saffron and earthy nuances. It's totally composed and still able to deliver a sense of aromatic purity amid web-like complexity. As you swoon into the first mouthful, it takes total control and is plush and layered with an air of playful luxury. The center billows soft and deceptively airy, finishing in a run of succulent, fresh and satisfying tannins that leave you breathless. Drink now to 2025+.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eNick Stock, JamesSuckling.com - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Ata Rangi smells like Ata Rangi first and Martinborough second, and while obviously both are true, this vintage seems to deliver the full character of the vineyard. Am I right, or am I right? Typical perfume of roses and potpourri, cherries black and red, spice and a chocolaty flavour in the mix laying on a bit more seduction, in case there wasn't quite enough.  Medium bodied, layers of silk and sap, mouth-perfume of roses and dried herbs, fine acidity and excellent length. Closes with a sappy\/chicory bitterness that may polarise, but those who like a firm NZ tweak on the finish will take it with pinch of pleasure. Strong release from this great producer\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one per cent of New Zealand's annual grape crush but is home to 10 per cent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centred on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, or vintage, or clonal selection, or all of the above, result in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having a real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825057521,"sku":"","price":155.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2014_e67bb516-3c74-4f7e-9dff-6d1d55b91638.jpg?v=1747721155"},{"product_id":"ata-rangi-pinot-noir-2013","title":"Ata Rangi Pinot Noir 2013","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of the World 2015\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Clearly a great wine from a great Pinot Noir producer. It was a stand-out wine when tasted in a vertical lineup.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003e\"2013 provided a long, warm growing season and a cool autumn, resulting in fruit in perfect condition. Enticing floral aromas of star anise, crushed red rose, violets and succulent raspberry meld with savoury notes of sandalwood and orris root. There's a tension and vibrancy on the entry, with a compelling mid-palate. Fine layered tannins flow through giving a seamless mineral quality on the finish - the culmination of an exceptional vintage, vine age and meticulous attention to detail in both vineyard and winery. Winemaking Technique: 30% whole bunch with the remainder destemmed. Fermentation by indigenous yeasts. Hand-plunged. 18 - 24 days cuvaison. 11 months maturation in French oak 35% new.\" \u003cstrong\u003e Ata Rangi\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"2013's season has been described as the best in three decades, and the vines of Ata Rangi's signature wine, now up to 35 years old themselves, have responded magnificently. Long, warm days and correspondingly cool nights cemented the fineness of tannins, and added brightness and tension to the acidity. Enticing floral aromas of star anise, crushed red rose, violets and succulent raspberry meld with savoury notes of sandalwood and orris root. Tension and vibrancy on the entry, with a compelling mid palate of fine layered tannins flowing through to a seamless, mineral quality on the finish. A masterpiece. Commanding and seductive pinot noir at its finest\u003cspan\u003e.\"  \u003cstrong\u003eNick Stock, JamesSuckling.com – 98\/99 points and Top 100 Wines of the World 2015\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Dark ruby-red. Beautifully ripened dark red berry fruits and subtle, interwoven and harmonious complexing detail. Density, depth, brooding somewhat, with clear potential. Rich and plush on the palate, with concentration. Layers of flavour built in, and unfolding slowly to reveal complex detail. Yet integrated and complete. Beautifully structured, and in total balance, and a fine acid and tannin line. Very long and succulent. Complete and immensely pleasing. Abel, 5, Dijon and 10\/5 clones, indigenous yeast ferment with 30% whole clusters, 11 months in 35% new French oak.\"  \u003cstrong\u003eRaymond Chan – 19.5\/20 points  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eIntense and potentially complex wine that is firmly structured and built for the long haul. Clearly a great wine from a great Pinot Noir producer although it really deserves to be cellared for at least a couple of years, preferably more. It was a stand-out wine when tasted in a vertical lineup. A classic mix of red-fleshed plum, dark berry and classy oak with the Ata Rangi trademark savoury character. Drink: 2015–2028.\"  \u003c\/span\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Good depth and hue of colour; rich, sweet, very ripe black cherry pinot aromas, exuberant and generous. The same flavours are ample, almost opulent, on the palate. A gorgeous, succulent, easy-to-love pinot. Drink: 2017–2028.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Reserved bouquet of just-ripe red berry fruits and rose petals with whiffs of graphite, wet slate, clove. Exotic pot pourri – great scent. Immediately wonderful with stern, coiled textural feel chaperoned by stony tannins and driving long, energetically, and fluid, with crisp red fruit character and a dried herb\/garrigue complexity. Finishes mouthwatering and with a lick of sweetness and spice. Pretty epic\u003cspan\u003e.\"  \u003cstrong\u003eMike Bennie, The Wine Front – 95+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"One of the greatest of all New Zealand wines, this Martinborough red is powerfully built and concentrated, yet seductively fragrant and supple. The grapes are drawn from numerous sites, including the estate vineyard, planted in 1980, and the vines, up to 35 years old, have a very low average yield of 4.5 tonnes of grapes per hectare. The 2013 vintage (5*), from a sunny growing season with cool, clear nights, is notably vibrant, very youthful and supple. Deep ruby, it has dense cherry, plum and spice flavours, woven with fresh acidity. A beautifully poised young wine, savoury and finely textured, it is crying out for more time\u003cspan\u003e; open 2017+.\"  \u003cstrong\u003eMichael Cooper  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Suckling Top 100 Wines of the World 2015\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003e\u003cspan\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one per cent of New Zealand's annual grape crush but is home to 10 per cent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centred on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, or vintage, or clonal selection, or all of the above, result in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having a real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825090289,"sku":"","price":160.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2013.jpg?v=1695623687"},{"product_id":"ata-rangi-pinot-noir-2012","title":"Ata Rangi Pinot Noir 2012","description":"\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Silken textured,  elegant wine with subtle power evidenced in its very lengthy finish. It clearly shows great cellaring potential.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The relatively cool 2012 season has delivered a very poised and elegant pinot with a delicious red fruit entry followed by notes of plum, red-currant, fresh herbs, hints of truffle and meaty charcuterie. Still young and firm, and more savoury than sweet-fruited, the wine opens in the glass to show a medley of classic pinot aromas and flavours. With beautifully fine tannin structure and length, the 2012 will further develop in the cellar to a more savoury, gamey expression of pinot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn producing our two pinots, grapes from vines that range in age from 10 - 30 years are meticulously hand-sorted as they arrive at the winery, with individual blocks and clones fermented separately. About ten months later a blind tasting, barrel by barrel, decides the first cut. Younger vine fruit tends to end up in Crimson while the original old home block 'Gumboot Clone' and best plots of Dijon Clone invariably have the extra weight and complexity that we favour for the main label Ata Rangi Noir. Martinborough's deep, lean, free-draining gravels, high wind run, low rainfall and exposure to the southern ocean means average pinot noir yields here are the lowest in the country. These factors, along with the significant age of our vines, contribute to the consistency of quality year after year and to the unique and distinctive 'sense of place'.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAta Rangi\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Ata Rangi normally use a significant percentage of whole bunch grapes in the fermentation but this year all of the grapes were destemmed. Silken textured wine with cherry, plum, mineral and a trademark savoury\/herb character. Elegant wine with subtle power evidenced in its very lengthy finish. A very good example from one of the country's very best producers. It clearly shows great cellaring potential although I must say I enjoyed the leftover wine with roast lamb.\"  \u003c\/span\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Full red colour with a purple rim; the bouquet rich and ripe, smoky black cherry with herbal high-notes. Succulent and concentrated, powerful but smooth as silk on the tongue. Great flesh and density, texturally superb, rich and smooth. Long aftertaste. It's not a delicate ethereal style, but generous and full of flavour and character. Very cellar-worthy\u003cspan data-mce-fragment=\"1\"\u003e. It has a lot of tannin and needs food if drunk young. Drink 2017-2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A very cool growing season, with picking approx, one month later than average, finishing with excellent heat. No whole cluster. Dark, deep, youthful purple-red colour. Bright, up-front and aromatically lifted red berry fruits notes show with red florals, subtle fresh herb elements and suggestions of whole berry fermentation jam and confectionary nuances. On the palate deliciously juicy, sweet and lush with a broad spectrum of flavours from raspberry fruits, confectionary, complexing herbs and florals. The richness gives way to fine-grained, dry tannins, which lend a firm, underlying line. The wine has accessibility, and the fine textures lead to a vibrant, lively, dry finish. This is an elegant, accessibly, open-fruited Pinot Noir with fine, drying tannin structure. It will develop over the next 6-7 years.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Raymond Chan – 18.5\/20 points ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a quintessential Ata Rangi pinot that we know and love, exhibiting sensuality with seductive power. The bouquet is engaging and most appealing with aromas of dark cherry, plum, dried herb and floral with a touch of almond. It's supremely elegant yet intense and persistent. The wine shows seamless mouthfeel and texture, within a frame of fine\/firm tannins. At its best: 2015 to 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSam Kim, Wine Orbit – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Martinborough Wine Region\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometres to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970's that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high-quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one per cent of New Zealand's annual grape crush but is home to 10 per cent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centred on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" alt=\"Ata Rangi Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825123057,"sku":"","price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2012.jpg?v=1695614743"},{"product_id":"ata-rangi-pinot-noir-2011","title":"Ata Rangi Pinot Noir 2011","description":"\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A very serious pinot that needs plenty of time to show its best. A highlight is its perfect ripeness, which gives great flavour.\"  Huon Hooke\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dark cherry\/dark chocolate, damson plum, and a heady potpourri of rose petal and spice aromas lift from the glass, flow across the palate and right on through to the finish of this powerful 2011 Pinot Noir. Tannins are plentiful and fine, enhancing the full, fleshy texture. A warmer than average season has delivered excellent ripeness not only to the berries but also to grape stems and seeds, allowing us to include around 100% whole, intact bunches in the ferments. This technique, chosen only in warm seasons, allows a portion of ripe stem tannin to supplement the skin and seed tannins in bolstering a wine's shape and structure. Still young and firm, this brooding pinot will continue to open and develop into a more savoury expression of the variety over the coming years.\"\u003cstrong\u003e  Ata Rangi\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\"Elegant and quite complex with tight, powerful cherry\/berry fruit flavours and an underlying sappy, savoury mineral character that lifts the wine. A classic Ata Rangi Pinot from a good year\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGourmet Traveller Wine - 98 points  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"As always, the lesser seasons define the greatest estates. While many in New Zealand struggled in the warm 2011 vintage, Ata Rangi shone. Early seed ripening produced impressive structure, emphasised with 20 percent whole bunch fermentation, more than usual for Ata Rangi. The definition of black cherries, blackberries and violets is exemplary, framed in a tightly-honed and well-defined structure, with a coiled spring of tannin tension and refined mineral definition. Notes of liquorice and coal make this an intense Ata Rangi, though lacking nothing in poise and magnificence.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Wine Taste - 96 points\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Full red colour with a good purple tint. Bright, clean, properly ripe red and dark cherry aromas; youthful and attractive. Slightly oaky and smoky. The palate is quite big and muscular, with a strong tannin grip and a touch of bitterness, which adds rather than detracts. \u003c\/span\u003eDelicious palate flavour, and very good weight and structure. A very serious pinot that needs plenty of time to show its best. A highlight is its perfect ripeness, which gives great flavour\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2014-2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A warm vintage, wet at the end of the growing season. Dark, deep, even, purple-hued ruby-red, very youthful in appearance. This is tightly bound and classically expressed with fine, primary dark red berry and cherry fruits, along with lifted aromatic floral perfumes, the nose beautifully pure. Very subtle nuances of spicy oak with suggestions of toast show the youth of the wine. Medium-bodied and elegantly concentrated, refined tannin extraction forms the core of the palate with tightly bound, dark cherry fruit and violet and dark red floral perfumes providing a gentle sweetness and lusciousness. Fresh, bright, lacy acidity lends vitality and the wine carries to a graceful, lingering finish. This is a beautiful, elegant and balanced wine with finesse and grace. A classical Ata Rangi wine. It will develop over the next 7-8+ years.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRaymond Chan – 19.0\/20 points  ★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Good pinot noir ruby, right in the middle for weight. From first opening, this wine is intensely fragrant, with rose, daphne and boronia florals grading into clear-cut cherry fruit, red cherry more than black, and thus contrasting with the Pisa wine. In the daphne component there is the slightest hint of pennyroyal, perhaps a tell-tale for a Martinborough source in blind tastings. In the mouth the pinot quality of the wine is superb, soft yet fresh even crisp red grading to black cherry, perfect oak shaping but in no way dominating the wine, and great length of fruit and flavour. The fruit lightens back to red-dominant in the aftertaste, which is very burgundian, and it seems drier than the seductive Greystone. And yet … that hint of mint just takes the wine out of Burgundy, so we must celebrate this as a great new world pinot noir. Is this the best Ata Rangi pinot noir yet? Cellar 3 – 8 years, maybe 10.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eGeoff Kelly – 18.5+\/20 points  ★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometres to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; margin-bottom: 1rem; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; margin-bottom: 1rem; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one per cent of New Zealand's annual grape crush but is home to 10 per cent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centred on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825188593,"sku":"","price":160.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2011.jpg?v=1695614095"},{"product_id":"church-road-mcdonald-series-syrah-2017","title":"Church Road McDonald Series Syrah 2017","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"The takeaway message is that Church Road knows a thing or two about making high-quality syrah.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChurch Road's McDonald Series was created as a tribute to former 14-year-old worker Tom McDonald, who went on to run and later purchase the winery and is considered the pioneer of modern winemaking in Hawke's Bay. The 2017 McDonald Series Syrah is a blend of fruit from the Gimblett Gravels and Bridge Pa sub-regions in Hawke's Bay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\"Light, fragrant and pretty. Elegance personified. Violets, cassis, black pepper and mixed spices abound in this floral, savoury fine-grained red.\"  \u003c\/span\u003eNick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Just a mention of the wine lights a spark in Chief Winemaker Chris Scott's eyes. A spark – and a knowing smile – shared between all of the Church Road winery staff. They’re onto something you see, onto a 'new' variety that represents an exciting new chapter in the 105 year Church Road winery history. The wine is a Syrah, a cool, juicy, spicy Syrah, grown in the old gravel riverbeds that New Zealand's Hawke’s Bay region is known for. What makes this wine, this 'newish' (for New Zealand) grape, so significant is just how much promise it shows.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHere in Australia we almost take Syrah (or Shiraz) for granted – it grows like a weed in our warm climes, and has done so for over 170 years.  It is only in the last decade however that this most famous grape has carved a serious reputation in NZ, the plantings growing from just a single row in 1984 to a (still small, but significant) 300 hectares in 2013. \u003c\/p\u003e\n\u003cp\u003eFor Chris Scott, Syrah was originally just a dalliance – an experimental wine to keep the winemaking team on their toes. It took a big win (Champion Wine of Show at the 2008 NZ Wine Awards) for just the second ever Church Road Syrah to provoke more than a passing interest! What Syrah now represents is a third string to the Church Road bow – a third wine to compliment the Chardonnay and Cabernet Sauvignon blends that the winery is most famous for.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAndrew Graham, Australian Wine Review (Feb 2013)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\"A blend of Redstone vineyard and Church Pa fruit. Light, fragrant and pretty. Elegance personified. Violets, cassis, black pepper and mixed spices abound in this floral, savoury fine-grained red.\"  \u003cstrong\u003eNick Munday, Canterbury Wines - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2017 vintage is an age-worthy, intensely varietal red, grown in the Gimblett Gravels and Bridge Pa Triangle. Deeply coloured, with a highly fragrant, fresh, spicy bouquet, it is mouth-filling, with strong, youthful plum and black-pepper flavours, showing good complexity, and a long finish. Best drinking 2021+.\"  \u003c\/span\u003e\u003cstrong\u003eMichael Cooper's Buyer's Guide  \u003c\/strong\u003e\u003cstrong\u003e★★★★(★)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTom McDonald\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ChurchRoad-TomMcDonald_1024x1024.png?v=1689377414\" alt=\"Tom McDonald Church Road\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ChurchRoad-TomMcDonald_1024x1024.png?v=1689377414\" data-mce-fragment=\"1\"\u003e In 1921, Tom McDonald, a 14-year-old school leaver of Scottish extraction, was employed by the winery to wash recycled bottles. ​ Tom was a rather entrepreneurial young man, and by the age of 19, Tom had leased the entire property and ran the business as his own. By the time he was 29, Tom purchased the property outright, before selling a shareholding to raise capital for expansion.\u003c\/p\u003e\n\u003cp\u003eNot only did Tom have a head for business, but he also developed a passion for the great wines of France. At a time when the New Zealand industry was largely entrenched in cheap fortified wine production, Tom initiated the first commercial plantings of Cabernet Sauvignon and Chardonnay in Hawke's Bay​. He released the country's first commercial Cabernet Sauvignon in 1949. Quality steadily increased and by the 1960s New Zealand's wine connoisseurs snapped up McDonald's wines year after year.\u003c\/p\u003e\n\u003cp\u003eTom McDonald retired in 1976 after a 50 year reign at Church Road. During his hugely transformational tenure at the helm, he not only revolutionized winemaking practices but \u003cspan data-mce-fragment=\"1\"\u003ealso became a celebrated wine show judge, rising to become Chief Judge for the NZ Wine Show. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe subsequently passed away in 1987, leaving behind a legacy of quality winemaking. He is regarded as one of the founding fathers of the New Zealand wine industry and is considered the pioneer of modern winemaking in Hawke's Bay. His contribution was recognised in 1974 when he was awarded the prestigious Order of the British Empire. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Church road winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ChurchRoad2_1024x1024.png?v=1689331752\"\u003eThe Church Road winery was established in 1897 by Bartholomew Steinmetz, a Luxembourg émigré who had come to New Zealand to make wine for the Marist Brothers Catholic Mission. Steinmetz returned to his native Luxembourg in the 1920s, leaving his winery in the hands of the 19-year-old Tom McDonald, who had been working for him since his early teens.\u003c\/p\u003e\n\u003cp\u003eTom was a rather entrepreneurial young man. He leased the entire property and ran the business as his own. By the time he was 29, Tom had purchased the property outright, before selling a shareholding to raise capital for expansion.\u003c\/p\u003e\n\u003cp\u003eTom McDonald pioneered the creation of the Hawke's Bay wine industry and his lifelong dedication to crafting fine wines helped establish the region's international reputation as a high quality wine region.\u003c\/p\u003e\n\u003cp\u003eTom McDonald retired in 1976 and the winery carried on winemaking up until 1981 when a change of ownership saw the winery slowly shut down.\u003c\/p\u003e\n\u003cp\u003eThe Church Road Winery was renovated and reopened in 1989 with the express purpose to re-establishing it at the heart of quality red winemaking in New Zealand. The 1990 vintage saw their first release of Chardonnay, Cabernet Sauvignon and Merlot.\u003c\/p\u003e\n\u003cp\u003eChris Scott, four-time Winestate New Zealand Winemaker of the Year, was appointed Chief Winemaker in 2005 and under his guidance the winery has gone from strength to strength. He and his team draw upon an exceptional array of varietals sourced from some of Hawkes Bay’s top vineyard sites.\u003c\/p\u003e\n\u003cp\u003eIn 2005 the winery was acquired and further developed by Montana Wines (now Pernod Ricard NZ).\u003c\/p\u003e\n\u003cp\u003e\"I have the utmost respect for the winemaking and viticultural skills of Chris and his team. They have the remarkable ability to produce exceptional wines in challenging vintages and truly stellar wines in favourable years such as 2020 and 2021.\"  Bob Campbell MW, The Real Review\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Church Road Winery and Hawke's Bay sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsChurchRoad_600x600.jpg?v=1699447819\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eChurch Road Winery and Hawke's Bay sub-regions \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896833773809,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/church-road-mcdonald-series-syrah-2017_875ba055-ec99-4780-a9d2-f48b663d2b52.jpg?v=1695880940"},{"product_id":"esk-valley-merlot-cabernet-sauvignon-malbec-2006","title":"Esk Valley Merlot Cabernet Sauvignon Malbec 2006","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWarren Barton (The Dominion Post) Top 100 Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eMade from a blend of grapes from several vineyards in the Hawke's Bays' Gimblett Gravels region, this fragrant, finely structured, beautifully proportioned wine can not be recommended highly enough for those looking for affordable alternatives to quality Bordeaux. A wonderful example of the modern \"claret style\", this delicious wine is all about fineness and structure, subtle oak treatment, and great depth of fruit without any hints of over-ripeness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The 2006 is very merlot-dominant (76%) and shows a lushness and red fruitedness common to the variety. Aromatic and gently fleshy, this wine offers very attractive drinking now, elegant and medium-bodied  with a savoury spiciness to its finish.\"  Emma Jenkins\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This was an exceptional red wine harvest. The summer was hot and dry which made for good colour and tannin development in our grapes. After a period of rain in late March, harvest\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewas conducted under clear skies, with \u003c\/span\u003eexcellent quality fruit. This is a dense and deeply coloured wine. It is a full bodied and rich Hawkes Bay blend exhibiting a bouquet of plums, red fruits, dried herbs and hints of oak. The palate is soft and round, easy to enjoy as a young wine, but well ripened tannins suggest excellent ageing potential.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEsk Valley Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"When looking back over my notes from this Esk Valley tasting, the words I see repeated throughout the wines are 'restraint', 'elegance' and 'balance'. It was difficult to see a weak link in the lineup, and previous tastings of the wines bolster that impression. Gordon Russell (winemaker) acknowledges Esk Valley generally has more fruit than needed, allowing them to select the best for their own needs with owner, Villa Maria, finding a home for the rest. No doubt Esk also benefits from the experience and capital of  Villa Maria, as the care and attention to detail and dedication to quality have long been a hallmark of all in the Villa Maria stable. The combination of the skill and obvious passion of Gordon, the quality and care of their vineyards and a hands-off approach to winemaking has given a superb range of wines, displaying character, elegance and individuality. This is winery with plenty of history, and an exciting future too.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBordeaux varietals are what Hawke's Bay - and Esk Valley - have made their name from, and we started with two vintages of the very good value Esk Valley Black Label Merlot Cabernet Sauvignon. The 2006 is very merlot-dominant (76%) and shows a lushness and red fruitedness common to the variety. Aromatic and gently fleshy, this wine offers very attractive drinking now, elegant and medium-bodied  with a savoury spiciness to its finish.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEmma Jenkins, Independent Wine Monthly\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"If the more expensive reserve version of this wine is one of the best examples of the style in the country, then this is one of the most keenly priced. It's substantial, loaded with flavour and personality\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eand can happily be spared till next Christmas if necessary.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWarren Barton, The Dominion Post – Top 100 Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWarren Barton (The Dominion Post) Top 100 Wines\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/EskValleyWines_19c7314c-6b5c-4f9a-8ceb-66f87fc745b5_1024x1024.png?v=1698047954\" alt=\"Esk Valley Gimblett Gravels Vineyard\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eEsk Valley Gimblett Gravels Vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEsk Valley Estate is a winery in New Zealand's Hawke's Bay region. Originally called Glenvale, the winery and cellars were built at Bay View in 1933 by Robert Bird, although the site had been occupied by local Maori for at least 500 years before that. Fortified wines were the mainstay of Glenvale's production until the late 1970s when the Esk Valley brand was created for a range of premium table wines.\u003c\/p\u003e\n\u003cp\u003eOver-production in the New Zealand wine industry in the early 1980s led to devastating price wars and the winery went into receivership. Sir George Fistonich, the founder of Villa Maria, purchased the historic Glenvale Winery in 1986 from the Bird Family.\u003c\/p\u003e\n\u003cp\u003eGordon Russell joined Esk Valley in 1990 as assistant winemaker and was appointed Chief Winemaker three years later. He broke boundaries by introducing new grape varieties and new wine styles to Hawke's Bay and this, together with his hands-off approach to winemaking, was largely responsible for Esk Valley forging a reputation for innovative and quality wine.\u003c\/p\u003e\n\u003cp\u003eThe top red is 'The Terraces', a single vineyard blend of Malbec, Merlot and Cabernet Franc, is widely renowned as one of New Zealand’s greatest reds. It is sourced from extremely low yielding vines planted on a steep, terraced, north-facing hillside flanking the winery. The vineyard was orinally planted in the 1940s by Robert Bird and was then re-established with its current plantings in 1988. According to Steve Sykes, Cellar Manager at Esk Valley Estate for more than twenty years, \"The first year I was here we re-established The Terraces vineyard. It was a huge job digging out the pine and preparing the ground, planting the vines and nurturing them through to the first vintage. But that first vintage just shone out above all else, it won awards and we realized what we had here.\"\u003c\/p\u003e\n\u003cp\u003eThe winery sources fruit from other areas in Hawkes Bay apart from their vineyards at Bay View (Esk Valley sub-region), including the world-renowned Gimblett Gravels. In addition, they source  Sauvignon Blanc, Riesling and Pinot Noir from Marlborough. Aside from 'The Terraces', their portfolio includes two other tiers, the Esk Valley and the Winemakers Reserve ranges.\u003c\/p\u003e\n\u003cp\u003eIn 2018, all of the winery's Hawke's Bay operations (together with Villa Maria's) were moved to a newly-built winery in the Gimblett Gravels, neighbouring the former Te Awa winery site. In 2019, the much loved Esk Valley Cellar Shop in Bay View Hawke's Bay also relocated to the Gimblett Gravels site. \"Although it’s a time of change, we continue to craft wines of unique personality using traditional methods and the local knowledge accumulated over many years. Our aim is to capture the best of every vintage,\" said winemaker Gordon Russell. \"Esk Valley wines have been at the forefront of New Zealand wine since our first vintage in 1988. Renowned for our Merlot based Gimblett Gravels reds and The Terraces, Esk Valley has also been an industry pioneer bottling New Zealand’s first Verdelho in 2002, first Malbec in 1999 and pioneering the now well-loved Hawke's Bay Merlot, Malbec blend. We still hold dear to our artisanal values including fermenting all our premium reds in concrete. This is what makes Esk Valley wines unique and special,\" he continued.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eIndevin Group, a Marlborough-based New Zealand-owned wine company, acquired Villa Maria and Esk Valley Estate in 2021. The Terraces vineyard (by far the group's most expensive vineyard site to run due to the steep terracing) and the neighbouring Esk Valley winery site were sold back to the former owner Sir George Fistonich. Gordon Russell, E\u003cspan data-mce-fragment=\"1\"\u003esk Valley’s senior winemaker of 30 years, stepped down from his role in July 2023.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Esk Valley Winery and Hawke's Bay sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsEskvalley_d444b346-77f6-4bea-a36e-8839ea83d794_600x600.jpg?v=1699447390\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsEskvalley_d444b346-77f6-4bea-a36e-8839ea83d794_600x600.jpg?v=1699447390\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eEsk Valley Winery and Hawke's Bay sub-regions\u003c\/span\u003e\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896839147761,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Esk-Valley-Merlot-Cabernet-2006_fdbf2ce7-7dc6-4a86-a0a4-ff848529f98b.jpg?v=1696398409"},{"product_id":"felton-road-bannockburn-chardonnay-2011","title":"Felton Road Bannockburn Chardonnay 2011","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2011 Felton Road Bannockburn Chardonnay is a blend from The Elms, Cornish Point and Calvert vineyards. Various clones of Chardonnay  (Mendoza, B95, B548, 15 and 6) make up the blend. \u003c\/span\u003eThe grapes were hand harvested from the three vineyards which are farmed biodynamically and are fully certified by Demeter. There is minimal intervention in the winemaking. Ferments are spontaneous from the wild or indigenous yeasts that are in the vineyards and winery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A minerally and apple character on the nose and palate. Full and refined with fresh acidity. Clean finish. Bright.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe grapes were whole bunch pressed with the juice drained immediately to barrel by gravity with no settling. Fermentation in French oak (15% new) with indigenous yeasts has produced a wine with considerable complexity. All barrels are from Burgundian coopers, 3-year air dried and selected for their slow extraction and subtlety of flavour.  A long and complete indigenous malolactic fermentation with only periodic stirring of the lees (Batonnage), along with 12 months on full lees, softened the acid for a rich and complex mouthfeel. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Citrus blossom leads a wave of petrichor (rain on wet stones that is!) stonefruit and citrus zest on the nose. The palate is textural yet restrained, starting with flowers and citrus before the serious onset of chalky, pebbly minerality.  The oak is seamlessly integrated, with not a trace to detract from this unique expression of a Bannockburn Chardonnay.\"  \u003c\/span\u003e\u003cb\u003eFelton Road\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Forging ahead in quality, this wine is grown at three sites at Bannockburn and matured in French oak barriques (with limited new oak). The 2011 has a fragrant, slightly biscuity, complex bouquet. It's a finely poised, youthful wine, with concentrated, citrusy flavours, good acid spine and a long finish. Best drinking 2014+.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMichael Cooper Buyer's Guide to New Zealand Wines  \u003c\/strong\u003e\u003cstrong\u003e★★★★(★)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2011 Chardonnay opens with toasty\/nutty notes complementing an aromatic core of ripe peaches, grapefruit and green mango and a whiff of cedar. Medium bodied with excellent concentration and vibrant acid, it finishes harmoniously and long, with toasty spice notes of ginger and cashew. Drink it to 2016+.\"  \u003cstrong\u003eRobert Parker, eRobertParker.com – 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A minerally and apple character on the nose and palate. Full and refined with fresh acidity. Clean finish. Bright. A blend of grapes from three vineyards: 60% Elms, 30% Calvert, and 10% Cornish Point.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling, JamesSuckling.com - 91 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Creamy lemon with struck-match overlay. Rich, dense, fresh and smartly oaked. Long. Delicious in an oaked style.\"  \u003cstrong\u003eJancis Robinson MW – 17\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cimg alt=\"Felton Road Vineyards Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadVineyards_e3b68629-e4ec-45b3-9db7-15a99ff6ae63_1024x1024.jpg?v=1694143628\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are T\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Elms (14.7ha), \u003c\/span\u003e\u003cspan\u003eCornish Point (7.6ha), Calvert (4.6ha) and MacMuir (5.1ha). The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eThe Elms Vineyard (14.7ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-ElmsVineyard_1024x1024.jpg?v=1694396275\" alt=\"Felton Road The Elms Vineyard\" style=\"margin-top: 100px; margin-bottom: 30px; margin-left: 40px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe Elms Vineyard, at the end of Felton Road, lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell Basin. Immediately above the vineyard lies Stewart Town and a large dam, where water was stored for sluicing the slopes of Bannockburn during the gold-rush, which started in 1862. The fact that this valley was untouched by the gold miners is possibly a reflection of the deep benches of heavy soil that form much of its structure: soils unlikely to hold significant amounts of gold. After the gold miners departed, the slopes were left for sheep to graze until 1991 when Stewart Elms discovered the site's potential for great Pinot Noir, Chardonnay and Riesling. He started to plant in 1992 and Felton Road began.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyard was originally planted over two phases: Blocks 1-9 were planted from 1992-1994 at vine densities of 2667 vines\/ha and Blocks 10-13 were planted in 2001 with vine densities of 4000 vines\/ha. Replanting of Blocks continues where we feel new plant material and higher density will outperform vine age. The vineyard is comprised of 7.7 ha of Pinot Noir, 4.9 ha of Chardonnay and 2.1 ha of Riesling. A wide variety of clones and rootstocks has resulted in a complex patchwork of viticultural trials. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard has two principal soil types. Our preferred soil for Pinot Noir is the deep swathe of Waenga soils that form a bench at the base of the hills. The parent rock is schist and tertiary sediments and the soils have developed on fan detritus from schist alluvial materials with an average 40cm cover of wind accumulated loess. Deeper down there are fine dendritic calcium carbonate accumulations overlying fine gravels and lake-bed sediments. The roots can easily penetrate through the profile and can be readily found at depths of three metres on 15 year old vines. The Waenga soils are of moderate fertility with good water holding capacity. The Lochar series is another fan soil of schist gravels with a thin loess covering. The schist gravels can be seen coming all the way to the surface and reach depths of three metres and more.The very friable sandy gravels are interspersed with bands of sandy clay loam that can cement the gravels into pans, yet are still easily penetrable by vine roots. It is on these soils where we plant Chardonnay and Riesling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the complex variation in soil, slope, elevation and aspect; fruit from The Elms Vineyard is very varied in personality. Pinot Noir from the deepest parts of our Waenga soils in Block 3 display power and complexity. The same bench extends across into Block 5, which also includes a band of clay in the middle and Lochar gravels at the very south of the Block. This generates a unique finesse and depth to the wine. The east sloping Block 2 (and Block 4) is entirely comprised of Lochar gravels and is ideal for Chardonnay and Riesling, while the heavier soils give extra weight to Riesling in Block 1. Block 6, is again, Lochar gravels but on a steeper north facing slope. Farther up the valley nestled against the steeper hills to the south and west, a swathe of heavy Waenga soil occurs again in Blocks 10 and 11.These Blocks are later ripening due to losing the sun earlier and their higher elevation (330 metres compared to 260m of Block 2).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eCornish Point Vineyard (7.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Felton Road Cornish Point Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\"\u003e\u003cspan\u003eCornish Point is an old gold miners’ settlement located adjacent to the Hartley and Reilly diggings where the first large find of gold was made in the Central Otago gold rush. It was named after the Cornish gold miners who lived there and was abandoned in the late 19th century then planted as an apricot orchard in the mid 20th century. We planted it to vines in 2000. Bordered on one side by the Clutha River and on the other by the Kawarau (now both flooded at this point to form Lake Dunstan), it is unique in being almost totally surrounded by water. The vineyard is adjacent to the entrance to the Cromwell Gorge which results in steady airstreams. This unique location, as well as the proximity to the lake; both help minimise frost.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the low elevation (193-202 metres) and proximity to the lake, fruit from Cornish Point is often the first pick of our harvest (although some Blocks on the heavier soils pick somewhat later). The resulting wines display dense and dark fruit, with warm and inviting textures from usually softer acidities and rounded, well-formed tannins. The bouquet is particularly intense from this vineyard: floral and deep fruit notes predominating. Flavours are always in the dark end of the spectrum, with pronounced secondary notes rather than simple primary fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils are comprised entirely of the Manuherikia series classified as “moderately deep fine sandy loams”. They are a low terrace soil of windblown origin (loess soils) lying on bands of terrace river gravels and older silts. The soils date from the retreat of the glaciers up the Cromwell valley over 20,000 years ago. Deeper down there is clay and significant calcium carbonate deposits agglomerating alluvial pebbles. The depth of the silt loam top soil is quite consistent across the Block at 40cm. There is a small area (Blocks 23, 24 \u0026amp; 25) of more shallow soils on the steeper section rising up against the rocky bluffs of the southern boundary. Although the edges of Cornish Point were eroded by sluicing or other diggings, the vineyard itself is undisturbed soils.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is planted in 18 different clone and rootstock combinations, separated into 25 Blocks. Rows are orientated to 345 degrees so the vines receive an extra hour of morning sun and one less of the hotter afternoon sun. A row width of 2.2 m and vine spacing of 1.13 m results in 4040 vines per hectare. The plants are on three rootstocks: 101.14, Riparia Gloire and 3309 as well as eight Blocks planted to own roots. Clones of Pinot Noir are B114, B115, B667, B777, Abel, AM10\/5, UCD 5, and UCD 6. A small amount of B95 Chardonnay is also planted. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCalvert Vineyard (4.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Felton Road Calvert Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalvert Vineyard is located just two km east of the Elms Vineyard on Felton Road. The gentle north-east facing slope lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. The tailraces of Bailey’s and Pipeclay Gullys’, that carried away massive amounts of sluiced gold workings, flank the vineyard to the west and east respectively and provide helpful cold air drainage to minimise frost risk. The vineyard land had been home to a few sheep, rabbits and briar bushes prior to the planting of vines in 2001. Felton Road started leasing the entire Calvert Vineyard in 2001 (10.2ha) and in 2013 purchased outright the Willows, Springs and Aurum Blocks totalling 4.6 ha of Pinot Noir.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its low elevation (215-228 metres) and even soil distribution, the grapes ripen early and very consistently at Calvert Vineyard. Normally, the fruit ripens earlier than The Elms Vineyard due to its lower elevation, more sunshine (less shading from the western hills), Dijon clones and range of rootstocks. The wines have excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is comprised entirely of the Bannockburn soil series classified as \"deep silt loams.\" The soils are consistent across and down the slope except a heavier; more silt laden component appearing in the south-eastern corner (Willows Block). The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands along with quartz and fine schist gravels. There is a shallow 20-25cm coating of loess on the surface. Deep down (over 1-2m) there are fine sandy loams and bands of sands, silts and rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. Despite their dense texture, there are no impenetrable layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road designed and planted the Aurum, Willows and Springs Blocks in 2001 to three clones of Pinot Noir (B667, B777, B115). Planting density is 3500 vines\/ha with three different rootstocks (3309, 101.14, Riparia Gloire). Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMacMuir Vineyard (5.1ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadMacMuirVineyard_1024x1024.jpg?v=1694232834\" alt=\"Felton Road MacMuir Vineyard\"\u003eMacMuir Vineyard is located just one km east of The Elms Vineyard on Felton Road. It is a gentle north facing slope that lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. MacMuir was originally part of the Calvert property and farmed by Felton Road since 2001. The land was being used to produce various crops of hay and straw for use in our compost, mulch and winter feed for animals, as well as a small productive nut orchard.  In 2010, Felton Road purchased the land from the Calvert family and planting began in 2012 after an extensive period of preparing the soils to optimise soil structure and fertility. Nigel Greening, Felton Road’s owner, is the son of a Muir clan member: Betty Muir, hence the title MacMuir (son of a Muir).Bannockburn seems to have a historic connection to the clan with the eastern half of Bannockburn being known as the Cairnmuir arm, and a number of vineyards in Bannockburn already sporting the Muir name.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the high density planting, diverse range of clones and vine material and heavy silt soils, MacMuir offers a range of complex fruit characters. The low lying vineyard (elevation 216-224 metres) is relatively sheltered and warm with excellent ripening potential. The even soil distribution minimizes variation within and across blocks ensuring consistency of fruit quality and character. The wines show excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality in a similar fashion to Calvert: not surprising considering they share the same soil type and their close proximity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils at MacMuir are comprised of the Bannockburn series classified as \"deep silt loams.\" The consistent north facing slope provides a very uniform soil profile. Only towards the northern boundary, closer to the Kawarau River, do alluvial gravels start making an appearance at depths of around 1.5m. The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands, along with quartz and schist gravels. There is a strong coating of fertile loess on the surface. Deep down (over 1.5-2m) there are fine sandy loams and bands of sands, silts and well-rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMacMuir features our first plantings of the recently released Dijon clones 828 and 943. All remaining vine material was selected from our own vineyards from preferred and monitored mother vines. It is therefore a somewhat “massal” planting of Pinot Noir (from parent vines of UCD 5, Abel, AM10\/5, B114, B115, B667, B777). Planting density is 4667 vines\/ha with the rootstock 3309 used throughout. Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoad_1024x1024.jpg?v=1694220424\" alt=\"Felton Road, Bannockburn\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFelton Road, the winery that made Bannockburn famous\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCentral Otago on New Zealand’s South Island is famous for wine, especially Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining recognition.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka (refer the maps below).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn sub-region\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThis part of Central Otago has a distinctive semi-continental climate, found nowhere else in New Zealand.  Being the furthest inland one can be in New Zealand, it is one of the hottest, coldest and driest regions in New Zealand. Maximum summer air temperatures can reach 38°C and winter minimums of -10°C. The diurnal temperature range is typically 15 to 20°C and can be as great as 30°C (30°C during the day and down to 0°C at nights) in the weeks leading up to harvest: unusually high and a key reason for the intense varietal character, palate profile and fresh acidities typical of the region. Rainfall is very low with an annual average of 400mm that normally falls equally throughout the year and along with the low humidity, results in very low disease pressure.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bannockburn is Central Otago’s vinous sweet spot. I wrote this many years ago after tasting an extensive selection of pinot noir from Central Otago. That statement is as valid today as it was nearly two decades ago. Bannockburn wines achieve a consistency that must be the envy of winemakers in many other Central Otago subregions. It is an overstatement to say that Bannockburn doesn’t do bad vintages, but the sub-region certainly seems to ripen its grape crop with relative ease, although it is hard to generalise about an area that boasts many different soil types and vineyard aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlthough vintage, vineyard site and winemaking techniques blur regional definition, I do think that Bannockburn has a distinctive fruit-forward style that distinguishes it from other Central Otago subregions. I often find opulent plum and dark cherry flavours and a very attractive Musigny-like texture. That was particularly evident in the recent Central Otago new release tasting where we tasted 76 samples of pinot noir grouped by vintage and subregion. The seven Bannockburn wines from 2017 and the 12 wines from 2016 all showed discernible subregional characters that I would describe as plump, silken textures with plum and cherry flavours together with a suggestion of spice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eI then asked Blair Walter, Felton Road's winemaker, if he could describe the climatic\/geographic features that make Bannockburn so special. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\"The soils in Bannockburn are very variable: 10 different soil types are described along the 3km length of Felton Road making it hard to generalise. I believe the heavier textured soils (with more silt and clay) offer a more velvet-like tannin to the wines. Bannockburn has many gentle north-facing slopes with a predominance of heavy silt soils. Also, these north-facing slopes have accumulated reasonable A horizons from the wind-blow loess that has blown down the valley from the dominant northerly winds. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe heavier soils are interesting as they can help retard the ripening, which nowadays in a warmer subregion with warmer vintages than 20-25 years ago, is positive. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn has a climate that can ripen easily (shared with other Cromwell Basin subregions), so ripeness of fruit is always a feature with dark cherry and sometimes black plum characters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSitting up against the Carrick Range, the western part of Bannockburn often receives higher rainfall. While not normally something that is seen as positive for vineyards, when you receive such low annual and growing-season rainfall in the first instance, higher rainfall is seen as positive. We sometimes need to utilise irrigation in dry periods and we find the seasons with the higher level of rainfall are almost always our best. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlso, an interesting point is that the subregion was relatively easy to define: bordered by the Kawarau River to the north, arcing from the west from the exit of the Kawarau Gorge to the east at the entrance to the Cromwell Gorge, with the 400m elevation line to the south. Beyond this, it is regarded as too cool, and the fact that there is almost no plantable land as the hillsides become too steep, rocky, soilless, wind-exposed and potentially difficult to get water to.\" \u003c\/span\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: #808080;\"\u003eBob Campbell MW, The Real Review\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CentralOtagowithrelief_7a5db800-ef9b-4b7f-b2a7-09fd1c3cdb3c_1024x1024.jpg?v=1694402420\" alt=\"Central Otago wine sub-regions\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Felton Road winemaker Blair Walter\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadwinemakerBlairWalter_1024x1024.jpg?v=1694151570\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road winemaker Blair Walter\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road is located in Bannockburn, Central Otago, New Zealand; the most southerly wine growing region in the world. The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. The latitude of 45 degrees south is similar to Oregon's Willamette Valley and some of the finest wine regions of France. In addition, the climate has a number of characteristics that seem to be particularly favourable to Pinot Noir.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road was purchased in 2000 by Nigel Greening, a self-described Pinot Noir addict from England and has been farmed organically and biodynamically since then. Felton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are The Elms, Cornish Point, Calvert and MacMuir. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 14.7 hectare Elms vineyard was selected by Stewart Elms in 1991 and planted the following year. It is a gentle north-facing valley, one of the few in Bannockburn to escape the attention of the gold miners. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Around half of the vineyard is planted with Pinot Noir, the rest with Chardonnay and Riesling. This vineyard defines the core of Felton Road's wines.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 7.6 hectare vineyard nearby at Cornish Point was planted in 2000 and is dedicated mostly to Pinot Noir, with 0.3 ha of Chardonnay. There are 18 different combinations of Pinot Noir clones and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory possibilities of Pinot Noir and its possibilities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 4\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e.6 hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCalvert Vineyard, made up of the Willows, Springs and Aurum Blocks, was originally part of the Calvert property and was planted entirely to Pinot Noir in 2001 by Felton Road. It was leased from 2001 to 2013 when it was purchased by Felton Road.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road started leasing the entire Calvert Vineyard (10.2 ha) in 2001, and in 2013, when the vineyard came up for sale, purchased outright the Willows, Springs and Aurum Blocks (4.6 ha) which are planted solely to Pinot Noir. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSituated just west of the Calvert vineyard is the \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e5.1\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eMacMuir vineyard which was also originally part of the Calvert property. It was purchased by Felton Road in 2010 and planted to Pinot Noir in 2012.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, and no fining or filtration, allow the unique vineyard characters to further express their considerable personality. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are planted at vine densities of between 2700 to 4000 vines\/ha, with more recent plantings up to 5000 vines\/ha.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road's winemaker is Blair Walter, who studied at Lincoln University and Oregon State University before working in New Zealand, Australia, Oregon, Napa Valley, and Burgundy. The philosophy is to let the fruit speak for itself: gentle handling and as little intervention as possible. The wine is given a helping hand to express itself. In order to best preserve this personality, all wines are bottled with screwcap closures. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSince the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation. Despite the fame, a gentle philosophy drives Felton Road. For example, owner Nigel Greening believes that growth is by its own definition, unsustainable. In 2001, he decided that Felton Road would never grow beyond 400 barrels (150,000 bottles).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896839475441,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Felton-Road-Bannockburn-Chardonnay-2011.jpg?v=1698967784"},{"product_id":"felton-road-bannockburn-pinot-noir-2019","title":"Felton Road Bannockburn Pinot Noir 2019","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"If Central Otago was the Côte de Nuits, then Bannockburn would likely be Vosne-Romanee and I'm going to hang it right out and say that Felton Road would be the top gun, the DRC.\"  James Suckling\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Felton Road Bannockburn Pinot Noir is a blend from The Elms, Cornish Point, Calvert and MacMuir vineyards. The different vineyards and blocks are vinified separately and are recombined at the time of racking out of barrel just prior to bottling.  It is this mix of vineyard origin and vine age that provides the wine with many layers of flavours and textures.   \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Attractive aroma with floral and berry notes that repeat on the palate and are joined by ripe stems, dried herb and spicy oak flavours. Quite a firmly-structured pinot with peppery tannins and obvious cellaring potential. Good intensity and a lingering finish. A distinctive wine with a character all of its own.\"  Bob Campbell MW\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe modern gravity fed winery receives 100% estate grown fruit from its four vineyards that are all farmed biodynamically and are fully certified by Demeter. There is minimal intervention in the winemaking. Ferments are spontaneous from the wild or indigenous yeasts that are in the vineyards and winery. \u003cspan data-mce-fragment=\"1\"\u003eThe 2019 Bannockburn Pinot Noir \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecomprises 20% whole bunch and spent 13 months in 27% new French oak barrels from artisan Burgundian coopers. It was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eneither fined nor filtered.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Dark raspberry, hints of the leaves as well, with a touch of old cedar wood panelling. The palate is viscous and concentrated, displaying cane fruits that deftly integrate with an alluring savouriness. Fine, long tannins with no shortage of chew, but no harshness. This is at a level way above its Bannockburn \"village” designation, being a blend of our four primely situated vineyards. A serious wine with considerable definition and poise.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFelton Road\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Great colour and concentration with a distinctive purple rim and hue. On the nose - dark fruited, quite intense and complex with aromas of raspberry and dark cherry, pure black currant then layers of brown spices. No mistaking the energy. The minerality message is quite strong with silty crushed rock suggestions. There's a fine savoury core alongside the fruit with dried herb and whisper of thyme. On the palate - youthful, tense, loaded with energy and vibrato, fruit flavours reflect the nose, a nut and toasty wood layer then medium+ acidity and polished tannin textures. An excellent example, reflective of a great vintage and worthy of your investment. Best drinking from 2022 through 2028+.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCameron Douglas, camdouglasms.com – 96 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"A rich and rather decadent nose of ripe strawberry, smoke and grilled meat follows through to a full body with layers of ripe tannins and a juicy, succulent finish. Just a hint of grilled orange to the bacon. Drink now or hold.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNick Stock, JamesSuckling.com – 96 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAttractive aroma with floral and berry notes that repeat on the palate and are joined by ripe stems, dried herb and spicy oak flavours. Quite a firmly-structured pinot with peppery tannins and obvious cellaring potential. Good intensity and a lingering finish. A distinctive wine with a character all of its own.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Drink: 2019-2027\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBob Campbell MW, The Real Review - 96 points \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"The famous winery's 'standard' pinot noir is a distinguished wine, blended from its four sites in the district. Barrel-aged, it is fragrant, deeply coloured and mouthfilling, with concentrated cherry, plum and spice flavours. Gently seasoned with nutty oak, it has supple tannins and a finely poised, harmonious finish.\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e New Zealand Listener Magazine  ★★★★★\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Generous and juicy wild strawberry, cranberry and spiced cherry flavors start off flashy and mouthwatering, but then settle into a harmonious mix of spicy tobacco, clove and oolong tea notes, with details of chicory and forest floor that linger on the long, expressive finish. Drink now through 2034.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMaryAnn Worobiec, Wine Spectator - 94 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadVineyards_e3b68629-e4ec-45b3-9db7-15a99ff6ae63_1024x1024.jpg?v=1694143628\" alt=\"Felton Road Vineyards Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are T\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Elms (14.7ha), \u003c\/span\u003e\u003cspan\u003eCornish Point (7.6ha), Calvert (4.6ha) and MacMuir (5.1ha). The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eThe Elms Vineyard (14.7ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg alt=\"Felton Road The Elms Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-ElmsVineyard_1024x1024.jpg?v=1694396275\" style=\"margin-top: 100px; margin-bottom: 30px; margin-left: 40px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe Elms Vineyard, at the end of Felton Road, lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell Basin. Immediately above the vineyard lies Stewart Town and a large dam, where water was stored for sluicing the slopes of Bannockburn during the gold-rush, which started in 1862. The fact that this valley was untouched by the gold miners is possibly a reflection of the deep benches of heavy soil that form much of its structure: soils unlikely to hold significant amounts of gold. After the gold miners departed, the slopes were left for sheep to graze until 1991 when Stewart Elms discovered the site's potential for great Pinot Noir, Chardonnay and Riesling. He started to plant in 1992 and Felton Road began.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyard was originally planted over two phases: Blocks 1-9 were planted from 1992-1994 at vine densities of 2667 vines\/ha and Blocks 10-13 were planted in 2001 with vine densities of 4000 vines\/ha. Replanting of Blocks continues where we feel new plant material and higher density will outperform vine age. The vineyard is comprised of 7.7 ha of Pinot Noir, 4.9 ha of Chardonnay and 2.1 ha of Riesling. A wide variety of clones and rootstocks has resulted in a complex patchwork of viticultural trials. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard has two principal soil types. Our preferred soil for Pinot Noir is the deep swathe of Waenga soils that form a bench at the base of the hills. The parent rock is schist and tertiary sediments and the soils have developed on fan detritus from schist alluvial materials with an average 40cm cover of wind accumulated loess. Deeper down there are fine dendritic calcium carbonate accumulations overlying fine gravels and lake-bed sediments. The roots can easily penetrate through the profile and can be readily found at depths of three metres on 15 year old vines. The Waenga soils are of moderate fertility with good water holding capacity. The Lochar series is another fan soil of schist gravels with a thin loess covering. The schist gravels can be seen coming all the way to the surface and reach depths of three metres and more.The very friable sandy gravels are interspersed with bands of sandy clay loam that can cement the gravels into pans, yet are still easily penetrable by vine roots. It is on these soils where we plant Chardonnay and Riesling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the complex variation in soil, slope, elevation and aspect; fruit from The Elms Vineyard is very varied in personality. Pinot Noir from the deepest parts of our Waenga soils in Block 3 display power and complexity. The same bench extends across into Block 5, which also includes a band of clay in the middle and Lochar gravels at the very south of the Block. This generates a unique finesse and depth to the wine. The east sloping Block 2 (and Block 4) is entirely comprised of Lochar gravels and is ideal for Chardonnay and Riesling, while the heavier soils give extra weight to Riesling in Block 1. Block 6, is again, Lochar gravels but on a steeper north facing slope. Farther up the valley nestled against the steeper hills to the south and west, a swathe of heavy Waenga soil occurs again in Blocks 10 and 11.These Blocks are later ripening due to losing the sun earlier and their higher elevation (330 metres compared to 260m of Block 2).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eCornish Point Vineyard (7.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" alt=\"Felton Road Cornish Point Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" data-mce-fragment=\"1\"\u003e\u003cspan\u003eCornish Point is an old gold miners’ settlement located adjacent to the Hartley and Reilly diggings where the first large find of gold was made in the Central Otago gold rush. It was named after the Cornish gold miners who lived there and was abandoned in the late 19th century then planted as an apricot orchard in the mid 20th century. We planted it to vines in 2000. Bordered on one side by the Clutha River and on the other by the Kawarau (now both flooded at this point to form Lake Dunstan), it is unique in being almost totally surrounded by water. The vineyard is adjacent to the entrance to the Cromwell Gorge which results in steady airstreams. This unique location, as well as the proximity to the lake; both help minimise frost.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the low elevation (193-202 metres) and proximity to the lake, fruit from Cornish Point is often the first pick of our harvest (although some Blocks on the heavier soils pick somewhat later). The resulting wines display dense and dark fruit, with warm and inviting textures from usually softer acidities and rounded, well-formed tannins. The bouquet is particularly intense from this vineyard: floral and deep fruit notes predominating. Flavours are always in the dark end of the spectrum, with pronounced secondary notes rather than simple primary fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils are comprised entirely of the Manuherikia series classified as “moderately deep fine sandy loams”. They are a low terrace soil of windblown origin (loess soils) lying on bands of terrace river gravels and older silts. The soils date from the retreat of the glaciers up the Cromwell valley over 20,000 years ago. Deeper down there is clay and significant calcium carbonate deposits agglomerating alluvial pebbles. The depth of the silt loam top soil is quite consistent across the Block at 40cm. There is a small area (Blocks 23, 24 \u0026amp; 25) of more shallow soils on the steeper section rising up against the rocky bluffs of the southern boundary. Although the edges of Cornish Point were eroded by sluicing or other diggings, the vineyard itself is undisturbed soils.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is planted in 18 different clone and rootstock combinations, separated into 25 Blocks. Rows are orientated to 345 degrees so the vines receive an extra hour of morning sun and one less of the hotter afternoon sun. A row width of 2.2 m and vine spacing of 1.13 m results in 4040 vines per hectare. The plants are on three rootstocks: 101.14, Riparia Gloire and 3309 as well as eight Blocks planted to own roots. Clones of Pinot Noir are B114, B115, B667, B777, Abel, AM10\/5, UCD 5, and UCD 6. A small amount of B95 Chardonnay is also planted. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCalvert Vineyard (4.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\" alt=\"Felton Road Calvert Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalvert Vineyard is located just two km east of the Elms Vineyard on Felton Road. The gentle north-east facing slope lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. The tailraces of Bailey’s and Pipeclay Gullys’, that carried away massive amounts of sluiced gold workings, flank the vineyard to the west and east respectively and provide helpful cold air drainage to minimise frost risk. The vineyard land had been home to a few sheep, rabbits and briar bushes prior to the planting of vines in 2001. Felton Road started leasing the entire Calvert Vineyard in 2001 (10.2ha) and in 2013 purchased outright the Willows, Springs and Aurum Blocks totalling 4.6 ha of Pinot Noir.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its low elevation (215-228 metres) and even soil distribution, the grapes ripen early and very consistently at Calvert Vineyard. Normally, the fruit ripens earlier than The Elms Vineyard due to its lower elevation, more sunshine (less shading from the western hills), Dijon clones and range of rootstocks. The wines have excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is comprised entirely of the Bannockburn soil series classified as \"deep silt loams.\" The soils are consistent across and down the slope except a heavier; more silt laden component appearing in the south-eastern corner (Willows Block). The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands along with quartz and fine schist gravels. There is a shallow 20-25cm coating of loess on the surface. Deep down (over 1-2m) there are fine sandy loams and bands of sands, silts and rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. Despite their dense texture, there are no impenetrable layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road designed and planted the Aurum, Willows and Springs Blocks in 2001 to three clones of Pinot Noir (B667, B777, B115). Planting density is 3500 vines\/ha with three different rootstocks (3309, 101.14, Riparia Gloire). Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMacMuir Vineyard (5.1ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Felton Road MacMuir Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadMacMuirVineyard_1024x1024.jpg?v=1694232834\"\u003eMacMuir Vineyard is located just one km east of The Elms Vineyard on Felton Road. It is a gentle north facing slope that lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. MacMuir was originally part of the Calvert property and farmed by Felton Road since 2001. The land was being used to produce various crops of hay and straw for use in our compost, mulch and winter feed for animals, as well as a small productive nut orchard.  In 2010, Felton Road purchased the land from the Calvert family and planting began in 2012 after an extensive period of preparing the soils to optimise soil structure and fertility. Nigel Greening, Felton Road’s owner, is the son of a Muir clan member: Betty Muir, hence the title MacMuir (son of a Muir).Bannockburn seems to have a historic connection to the clan with the eastern half of Bannockburn being known as the Cairnmuir arm, and a number of vineyards in Bannockburn already sporting the Muir name.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the high density planting, diverse range of clones and vine material and heavy silt soils, MacMuir offers a range of complex fruit characters. The low lying vineyard (elevation 216-224 metres) is relatively sheltered and warm with excellent ripening potential. The even soil distribution minimizes variation within and across blocks ensuring consistency of fruit quality and character. The wines show excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality in a similar fashion to Calvert: not surprising considering they share the same soil type and their close proximity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils at MacMuir are comprised of the Bannockburn series classified as \"deep silt loams.\" The consistent north facing slope provides a very uniform soil profile. Only towards the northern boundary, closer to the Kawarau River, do alluvial gravels start making an appearance at depths of around 1.5m. The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands, along with quartz and schist gravels. There is a strong coating of fertile loess on the surface. Deep down (over 1.5-2m) there are fine sandy loams and bands of sands, silts and well-rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMacMuir features our first plantings of the recently released Dijon clones 828 and 943. All remaining vine material was selected from our own vineyards from preferred and monitored mother vines. It is therefore a somewhat “massal” planting of Pinot Noir (from parent vines of UCD 5, Abel, AM10\/5, B114, B115, B667, B777). Planting density is 4667 vines\/ha with the rootstock 3309 used throughout. Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\u003cimg alt=\"Felton Road, Bannockburn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoad_1024x1024.jpg?v=1694220424\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFelton Road, the winery that made Bannockburn famous\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCentral Otago on New Zealand’s South Island is famous for wine, especially Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining recognition.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka (refer the maps below).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn sub-region\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThis part of Central Otago has a distinctive semi-continental climate, found nowhere else in New Zealand.  Being the furthest inland one can be in New Zealand, it is one of the hottest, coldest and driest regions in New Zealand. Maximum summer air temperatures can reach 38°C and winter minimums of -10°C. The diurnal temperature range is typically 15 to 20°C and can be as great as 30°C (30°C during the day and down to 0°C at nights) in the weeks leading up to harvest: unusually high and a key reason for the intense varietal character, palate profile and fresh acidities typical of the region. Rainfall is very low with an annual average of 400mm that normally falls equally throughout the year and along with the low humidity, results in very low disease pressure.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bannockburn is Central Otago’s vinous sweet spot. I wrote this many years ago after tasting an extensive selection of pinot noir from Central Otago. That statement is as valid today as it was nearly two decades ago. Bannockburn wines achieve a consistency that must be the envy of winemakers in many other Central Otago subregions. It is an overstatement to say that Bannockburn doesn’t do bad vintages, but the sub-region certainly seems to ripen its grape crop with relative ease, although it is hard to generalise about an area that boasts many different soil types and vineyard aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlthough vintage, vineyard site and winemaking techniques blur regional definition, I do think that Bannockburn has a distinctive fruit-forward style that distinguishes it from other Central Otago subregions. I often find opulent plum and dark cherry flavours and a very attractive Musigny-like texture. That was particularly evident in the recent Central Otago new release tasting where we tasted 76 samples of pinot noir grouped by vintage and subregion. The seven Bannockburn wines from 2017 and the 12 wines from 2016 all showed discernible subregional characters that I would describe as plump, silken textures with plum and cherry flavours together with a suggestion of spice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eI then asked Blair Walter, Felton Road's winemaker, if he could describe the climatic\/geographic features that make Bannockburn so special. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\"The soils in Bannockburn are very variable: 10 different soil types are described along the 3km length of Felton Road making it hard to generalise. I believe the heavier textured soils (with more silt and clay) offer a more velvet-like tannin to the wines. Bannockburn has many gentle north-facing slopes with a predominance of heavy silt soils. Also, these north-facing slopes have accumulated reasonable A horizons from the wind-blow loess that has blown down the valley from the dominant northerly winds. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe heavier soils are interesting as they can help retard the ripening, which nowadays in a warmer subregion with warmer vintages than 20-25 years ago, is positive. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn has a climate that can ripen easily (shared with other Cromwell Basin subregions), so ripeness of fruit is always a feature with dark cherry and sometimes black plum characters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSitting up against the Carrick Range, the western part of Bannockburn often receives higher rainfall. While not normally something that is seen as positive for vineyards, when you receive such low annual and growing-season rainfall in the first instance, higher rainfall is seen as positive. We sometimes need to utilise irrigation in dry periods and we find the seasons with the higher level of rainfall are almost always our best. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlso, an interesting point is that the subregion was relatively easy to define: bordered by the Kawarau River to the north, arcing from the west from the exit of the Kawarau Gorge to the east at the entrance to the Cromwell Gorge, with the 400m elevation line to the south. Beyond this, it is regarded as too cool, and the fact that there is almost no plantable land as the hillsides become too steep, rocky, soilless, wind-exposed and potentially difficult to get water to.\" \u003c\/span\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: #808080;\"\u003eBob Campbell MW, The Real Review\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Central Otago wine sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CentralOtagowithrelief_7a5db800-ef9b-4b7f-b2a7-09fd1c3cdb3c_1024x1024.jpg?v=1694402420\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadwinemakerBlairWalter_1024x1024.jpg?v=1694151570\" alt=\"Felton Road winemaker Blair Walter\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road winemaker Blair Walter\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road is located in Bannockburn, Central Otago, New Zealand; the most southerly wine growing region in the world. The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. The latitude of 45 degrees south is similar to Oregon's Willamette Valley and some of the finest wine regions of France. In addition, the climate has a number of characteristics that seem to be particularly favourable to Pinot Noir.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road was purchased in 2000 by Nigel Greening, a self-described Pinot Noir addict from England and has been farmed organically and biodynamically since then. Felton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are The Elms, Cornish Point, Calvert and MacMuir. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 14.7 hectare Elms vineyard was selected by Stewart Elms in 1991 and planted the following year. It is a gentle north-facing valley, one of the few in Bannockburn to escape the attention of the gold miners. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Around half of the vineyard is planted with Pinot Noir, the rest with Chardonnay and Riesling. This vineyard defines the core of Felton Road's wines.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 7.6 hectare vineyard nearby at Cornish Point was planted in 2000 and is dedicated mostly to Pinot Noir, with 0.3 ha of Chardonnay. There are 18 different combinations of Pinot Noir clones and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory possibilities of Pinot Noir and its possibilities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 4\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e.6 hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCalvert Vineyard, made up of the Willows, Springs and Aurum Blocks, was originally part of the Calvert property and was planted entirely to Pinot Noir in 2001 by Felton Road. It was leased from 2001 to 2013 when it was purchased by Felton Road.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road started leasing the entire Calvert Vineyard (10.2 ha) in 2001, and in 2013, when the vineyard came up for sale, purchased outright the Willows, Springs and Aurum Blocks (4.6 ha) which are planted solely to Pinot Noir. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSituated just west of the Calvert vineyard is the \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e5.1\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eMacMuir vineyard which was also originally part of the Calvert property. It was purchased by Felton Road in 2010 and planted to Pinot Noir in 2012.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, and no fining or filtration, allow the unique vineyard characters to further express their considerable personality. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are planted at vine densities of between 2700 to 4000 vines\/ha, with more recent plantings up to 5000 vines\/ha.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road's winemaker is Blair Walter, who studied at Lincoln University and Oregon State University before working in New Zealand, Australia, Oregon, Napa Valley, and Burgundy. The philosophy is to let the fruit speak for itself: gentle handling and as little intervention as possible. The wine is given a helping hand to express itself. In order to best preserve this personality, all wines are bottled with screwcap closures. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSince the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation. Despite the fame, a gentle philosophy drives Felton Road. For example, owner Nigel Greening believes that growth is by its own definition, unsustainable. In 2001, he decided that Felton Road would never grow beyond 400 barrels (150,000 bottles).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896839573745,"sku":"","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/felton-road-bannockburn-pinot-noir-2019.jpg?v=1698967367"},{"product_id":"felton-road-bannockburn-pinot-noir-2015","title":"Felton Road Bannockburn Pinot Noir 2015","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"If Central Otago was the Côte de Nuits, then Bannockburn would likely be Vosne-Romanee and I'm going to hang it right out and say that Felton Road would be the top gun, the DRC.\"  James Suckling\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Felton Road Bannockburn Pinot Noir is a blend from The Elms, Cornish Point and Calvert vineyards. The different vineyards and blocks are vinified separately and are recombined at the time of racking out of barrel just prior to bottling.  It is this mix of vineyard origin and vine age that provides the wine with many layers of flavours and textures.   \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Ripe choc-cherry, mocha scents, whiffs of black olive, truffle, warm sauna cedar. Mellow fragrance vibes. Sweet fruit, supple texture, good length, nice staining of palate. Feels pure in fruit flavour, just kissed with fancy oak spice, good length, nice, neat finish. Ticks many boxes. Has a luxurious feel. In the recliner.\"  Mike Bennie\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. There is minimal intervention in the winemaking. Ferments are spontaneous from the wild or indigenous yeasts that are in the vineyards and winery. \u003cspan data-mce-fragment=\"1\"\u003eThe 2015 Bannockburn Pinot Noir \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecomprises 25% whole bunch and spent 13 months in French oak barrels from artisan Burgundian coopers. It was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eneither fined nor filtered.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Dark cherry, rosehip and wafts of perfumed leather lead into notes of omega plum, cinnamon spice, nutmeg and dried thyme on the palate. Seamless tannins are immediately embracing with a rich engaging fruitiness coating the finish. A complete and harmonious Pinot Noir that accurately and sensitively epitomises its fine Bannockburn vineyard origins.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFelton Road\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Purity and finesse, core varietal scents of dark cherry, violet and gun-flint, there's a quiet smokiness from the barrel along with a five spice quality then a distinctive mineral and earth quality adding complexity and sense of place. A light dried herb and savoury quality reflect the rugged background these vineyards sites are exposed to. Perfect on the palate with a new youthful mouthfeel with textures from tannins and fruit, a fine savoury mineral quality and youthful energy. Chalky tannins and acidity .set the framework for fruit and barrel flavours. There's a completeness about this wine with a heart of pinosity and charm. Excellent drinking early if you must, but wll also age and be equally delicious from 2025 through 2035.\" \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Cam Douglas, camdouglasms.com - 95 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Reasonably light pinot noir but certainly not lacking in intensity or power. Cherry, violet and spice flavours with a savoury, herbal edge. A complex wine, with layers of subtle flavours\u003cspan data-mce-fragment=\"1\"\u003e that might at least in part be linked to the bio-diverse soils achieved through biodynamic viticultural practices. Drink 2016-2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Dark and brooding, with black licorice, plum and black cherry flavors that are velvety and sophisticated, accented with toasted cumin and paprika accents.  Drink now through 2030.\"  \u003cstrong\u003eWine Spectator - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Ripe choc-cherry, mocha scents, whiffs of black olive, truffle, warm sauna cedar. Mellow fragrance vibes. Sweet fruit, supple texture, good length, nice staining of palate. Feels pure in fruit flavour, just kissed with fancy oak spice, good length, nice, neat finish. Ticks many boxes. Has a luxurious feel. In the recliner. Drink: 2016-2024.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMike Bennie, The Wine Front - 93 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadVineyards_e3b68629-e4ec-45b3-9db7-15a99ff6ae63_1024x1024.jpg?v=1694143628\" alt=\"Felton Road Vineyards Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are T\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Elms (14.7ha), \u003c\/span\u003e\u003cspan\u003eCornish Point (7.6ha), Calvert (4.6ha) and MacMuir (5.1ha). The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eThe Elms Vineyard (14.7ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg alt=\"Felton Road The Elms Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-ElmsVineyard_1024x1024.jpg?v=1694396275\" style=\"margin-top: 100px; margin-bottom: 30px; margin-left: 40px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe Elms Vineyard, at the end of Felton Road, lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell Basin. Immediately above the vineyard lies Stewart Town and a large dam, where water was stored for sluicing the slopes of Bannockburn during the gold-rush, which started in 1862. The fact that this valley was untouched by the gold miners is possibly a reflection of the deep benches of heavy soil that form much of its structure: soils unlikely to hold significant amounts of gold. After the gold miners departed, the slopes were left for sheep to graze until 1991 when Stewart Elms discovered the site's potential for great Pinot Noir, Chardonnay and Riesling. He started to plant in 1992 and Felton Road began.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyard was originally planted over two phases: Blocks 1-9 were planted from 1992-1994 at vine densities of 2667 vines\/ha and Blocks 10-13 were planted in 2001 with vine densities of 4000 vines\/ha. Replanting of Blocks continues where we feel new plant material and higher density will outperform vine age. The vineyard is comprised of 7.7 ha of Pinot Noir, 4.9 ha of Chardonnay and 2.1 ha of Riesling. A wide variety of clones and rootstocks has resulted in a complex patchwork of viticultural trials. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard has two principal soil types. Our preferred soil for Pinot Noir is the deep swathe of Waenga soils that form a bench at the base of the hills. The parent rock is schist and tertiary sediments and the soils have developed on fan detritus from schist alluvial materials with an average 40cm cover of wind accumulated loess. Deeper down there are fine dendritic calcium carbonate accumulations overlying fine gravels and lake-bed sediments. The roots can easily penetrate through the profile and can be readily found at depths of three metres on 15 year old vines. The Waenga soils are of moderate fertility with good water holding capacity. The Lochar series is another fan soil of schist gravels with a thin loess covering. The schist gravels can be seen coming all the way to the surface and reach depths of three metres and more.The very friable sandy gravels are interspersed with bands of sandy clay loam that can cement the gravels into pans, yet are still easily penetrable by vine roots. It is on these soils where we plant Chardonnay and Riesling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the complex variation in soil, slope, elevation and aspect; fruit from The Elms Vineyard is very varied in personality. Pinot Noir from the deepest parts of our Waenga soils in Block 3 display power and complexity. The same bench extends across into Block 5, which also includes a band of clay in the middle and Lochar gravels at the very south of the Block. This generates a unique finesse and depth to the wine. The east sloping Block 2 (and Block 4) is entirely comprised of Lochar gravels and is ideal for Chardonnay and Riesling, while the heavier soils give extra weight to Riesling in Block 1. Block 6, is again, Lochar gravels but on a steeper north facing slope. Farther up the valley nestled against the steeper hills to the south and west, a swathe of heavy Waenga soil occurs again in Blocks 10 and 11.These Blocks are later ripening due to losing the sun earlier and their higher elevation (330 metres compared to 260m of Block 2).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eCornish Point Vineyard (7.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" alt=\"Felton Road Cornish Point Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" data-mce-fragment=\"1\"\u003e\u003cspan\u003eCornish Point is an old gold miners’ settlement located adjacent to the Hartley and Reilly diggings where the first large find of gold was made in the Central Otago gold rush. It was named after the Cornish gold miners who lived there and was abandoned in the late 19th century then planted as an apricot orchard in the mid 20th century. We planted it to vines in 2000. Bordered on one side by the Clutha River and on the other by the Kawarau (now both flooded at this point to form Lake Dunstan), it is unique in being almost totally surrounded by water. The vineyard is adjacent to the entrance to the Cromwell Gorge which results in steady airstreams. This unique location, as well as the proximity to the lake; both help minimise frost.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the low elevation (193-202 metres) and proximity to the lake, fruit from Cornish Point is often the first pick of our harvest (although some Blocks on the heavier soils pick somewhat later). The resulting wines display dense and dark fruit, with warm and inviting textures from usually softer acidities and rounded, well-formed tannins. The bouquet is particularly intense from this vineyard: floral and deep fruit notes predominating. Flavours are always in the dark end of the spectrum, with pronounced secondary notes rather than simple primary fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils are comprised entirely of the Manuherikia series classified as “moderately deep fine sandy loams”. They are a low terrace soil of windblown origin (loess soils) lying on bands of terrace river gravels and older silts. The soils date from the retreat of the glaciers up the Cromwell valley over 20,000 years ago. Deeper down there is clay and significant calcium carbonate deposits agglomerating alluvial pebbles. The depth of the silt loam top soil is quite consistent across the Block at 40cm. There is a small area (Blocks 23, 24 \u0026amp; 25) of more shallow soils on the steeper section rising up against the rocky bluffs of the southern boundary. Although the edges of Cornish Point were eroded by sluicing or other diggings, the vineyard itself is undisturbed soils.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is planted in 18 different clone and rootstock combinations, separated into 25 Blocks. Rows are orientated to 345 degrees so the vines receive an extra hour of morning sun and one less of the hotter afternoon sun. A row width of 2.2 m and vine spacing of 1.13 m results in 4040 vines per hectare. The plants are on three rootstocks: 101.14, Riparia Gloire and 3309 as well as eight Blocks planted to own roots. Clones of Pinot Noir are B114, B115, B667, B777, Abel, AM10\/5, UCD 5, and UCD 6. A small amount of B95 Chardonnay is also planted. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCalvert Vineyard (4.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\" alt=\"Felton Road Calvert Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalvert Vineyard is located just two km east of the Elms Vineyard on Felton Road. The gentle north-east facing slope lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. The tailraces of Bailey’s and Pipeclay Gullys’, that carried away massive amounts of sluiced gold workings, flank the vineyard to the west and east respectively and provide helpful cold air drainage to minimise frost risk. The vineyard land had been home to a few sheep, rabbits and briar bushes prior to the planting of vines in 2001. Felton Road started leasing the entire Calvert Vineyard in 2001 (10.2ha) and in 2013 purchased outright the Willows, Springs and Aurum Blocks totalling 4.6 ha of Pinot Noir.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its low elevation (215-228 metres) and even soil distribution, the grapes ripen early and very consistently at Calvert Vineyard. Normally, the fruit ripens earlier than The Elms Vineyard due to its lower elevation, more sunshine (less shading from the western hills), Dijon clones and range of rootstocks. The wines have excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is comprised entirely of the Bannockburn soil series classified as \"deep silt loams.\" The soils are consistent across and down the slope except a heavier; more silt laden component appearing in the south-eastern corner (Willows Block). The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands along with quartz and fine schist gravels. There is a shallow 20-25cm coating of loess on the surface. Deep down (over 1-2m) there are fine sandy loams and bands of sands, silts and rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. Despite their dense texture, there are no impenetrable layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road designed and planted the Aurum, Willows and Springs Blocks in 2001 to three clones of Pinot Noir (B667, B777, B115). Planting density is 3500 vines\/ha with three different rootstocks (3309, 101.14, Riparia Gloire). Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMacMuir Vineyard (5.1ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Felton Road MacMuir Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadMacMuirVineyard_1024x1024.jpg?v=1694232834\"\u003eMacMuir Vineyard is located just one km east of The Elms Vineyard on Felton Road. It is a gentle north facing slope that lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. MacMuir was originally part of the Calvert property and farmed by Felton Road since 2001. The land was being used to produce various crops of hay and straw for use in our compost, mulch and winter feed for animals, as well as a small productive nut orchard.  In 2010, Felton Road purchased the land from the Calvert family and planting began in 2012 after an extensive period of preparing the soils to optimise soil structure and fertility. Nigel Greening, Felton Road’s owner, is the son of a Muir clan member: Betty Muir, hence the title MacMuir (son of a Muir).Bannockburn seems to have a historic connection to the clan with the eastern half of Bannockburn being known as the Cairnmuir arm, and a number of vineyards in Bannockburn already sporting the Muir name.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the high density planting, diverse range of clones and vine material and heavy silt soils, MacMuir offers a range of complex fruit characters. The low lying vineyard (elevation 216-224 metres) is relatively sheltered and warm with excellent ripening potential. The even soil distribution minimizes variation within and across blocks ensuring consistency of fruit quality and character. The wines show excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality in a similar fashion to Calvert: not surprising considering they share the same soil type and their close proximity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils at MacMuir are comprised of the Bannockburn series classified as \"deep silt loams.\" The consistent north facing slope provides a very uniform soil profile. Only towards the northern boundary, closer to the Kawarau River, do alluvial gravels start making an appearance at depths of around 1.5m. The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands, along with quartz and schist gravels. There is a strong coating of fertile loess on the surface. Deep down (over 1.5-2m) there are fine sandy loams and bands of sands, silts and well-rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMacMuir features our first plantings of the recently released Dijon clones 828 and 943. All remaining vine material was selected from our own vineyards from preferred and monitored mother vines. It is therefore a somewhat “massal” planting of Pinot Noir (from parent vines of UCD 5, Abel, AM10\/5, B114, B115, B667, B777). Planting density is 4667 vines\/ha with the rootstock 3309 used throughout. Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\u003cimg alt=\"Felton Road, Bannockburn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoad_1024x1024.jpg?v=1694220424\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFelton Road, the winery that made Bannockburn famous\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCentral Otago on New Zealand’s South Island is famous for wine, especially Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining recognition.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka (refer the maps below).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn sub-region\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThis part of Central Otago has a distinctive semi-continental climate, found nowhere else in New Zealand.  Being the furthest inland one can be in New Zealand, it is one of the hottest, coldest and driest regions in New Zealand. Maximum summer air temperatures can reach 38°C and winter minimums of -10°C. The diurnal temperature range is typically 15 to 20°C and can be as great as 30°C (30°C during the day and down to 0°C at nights) in the weeks leading up to harvest: unusually high and a key reason for the intense varietal character, palate profile and fresh acidities typical of the region. Rainfall is very low with an annual average of 400mm that normally falls equally throughout the year and along with the low humidity, results in very low disease pressure.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bannockburn is Central Otago’s vinous sweet spot. I wrote this many years ago after tasting an extensive selection of pinot noir from Central Otago. That statement is as valid today as it was nearly two decades ago. Bannockburn wines achieve a consistency that must be the envy of winemakers in many other Central Otago subregions. It is an overstatement to say that Bannockburn doesn’t do bad vintages, but the sub-region certainly seems to ripen its grape crop with relative ease, although it is hard to generalise about an area that boasts many different soil types and vineyard aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlthough vintage, vineyard site and winemaking techniques blur regional definition, I do think that Bannockburn has a distinctive fruit-forward style that distinguishes it from other Central Otago subregions. I often find opulent plum and dark cherry flavours and a very attractive Musigny-like texture. That was particularly evident in the recent Central Otago new release tasting where we tasted 76 samples of pinot noir grouped by vintage and subregion. The seven Bannockburn wines from 2017 and the 12 wines from 2016 all showed discernible subregional characters that I would describe as plump, silken textures with plum and cherry flavours together with a suggestion of spice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eI then asked Blair Walter, Felton Road's winemaker, if he could describe the climatic\/geographic features that make Bannockburn so special. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\"The soils in Bannockburn are very variable: 10 different soil types are described along the 3km length of Felton Road making it hard to generalise. I believe the heavier textured soils (with more silt and clay) offer a more velvet-like tannin to the wines. Bannockburn has many gentle north-facing slopes with a predominance of heavy silt soils. Also, these north-facing slopes have accumulated reasonable A horizons from the wind-blow loess that has blown down the valley from the dominant northerly winds. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe heavier soils are interesting as they can help retard the ripening, which nowadays in a warmer subregion with warmer vintages than 20-25 years ago, is positive. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn has a climate that can ripen easily (shared with other Cromwell Basin subregions), so ripeness of fruit is always a feature with dark cherry and sometimes black plum characters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSitting up against the Carrick Range, the western part of Bannockburn often receives higher rainfall. While not normally something that is seen as positive for vineyards, when you receive such low annual and growing-season rainfall in the first instance, higher rainfall is seen as positive. We sometimes need to utilise irrigation in dry periods and we find the seasons with the higher level of rainfall are almost always our best. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlso, an interesting point is that the subregion was relatively easy to define: bordered by the Kawarau River to the north, arcing from the west from the exit of the Kawarau Gorge to the east at the entrance to the Cromwell Gorge, with the 400m elevation line to the south. Beyond this, it is regarded as too cool, and the fact that there is almost no plantable land as the hillsides become too steep, rocky, soilless, wind-exposed and potentially difficult to get water to.\" \u003c\/span\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: #808080;\"\u003eBob Campbell MW, The Real Review\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Central Otago wine sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CentralOtagowithrelief_7a5db800-ef9b-4b7f-b2a7-09fd1c3cdb3c_1024x1024.jpg?v=1694402420\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadwinemakerBlairWalter_1024x1024.jpg?v=1694151570\" alt=\"Felton Road winemaker Blair Walter\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road winemaker Blair Walter\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road is located in Bannockburn, Central Otago, New Zealand; the most southerly wine growing region in the world. The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. The latitude of 45 degrees south is similar to Oregon's Willamette Valley and some of the finest wine regions of France. In addition, the climate has a number of characteristics that seem to be particularly favourable to Pinot Noir.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road was purchased in 2000 by Nigel Greening, a self-described Pinot Noir addict from England and has been farmed organically and biodynamically since then. Felton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are The Elms, Cornish Point, Calvert and MacMuir. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 14.7 hectare Elms vineyard was selected by Stewart Elms in 1991 and planted the following year. It is a gentle north-facing valley, one of the few in Bannockburn to escape the attention of the gold miners. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Around half of the vineyard is planted with Pinot Noir, the rest with Chardonnay and Riesling. This vineyard defines the core of Felton Road's wines.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 7.6 hectare vineyard nearby at Cornish Point was planted in 2000 and is dedicated mostly to Pinot Noir, with 0.3 ha of Chardonnay. There are 18 different combinations of Pinot Noir clones and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory possibilities of Pinot Noir and its possibilities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 4\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e.6 hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCalvert Vineyard, made up of the Willows, Springs and Aurum Blocks, was originally part of the Calvert property and was planted entirely to Pinot Noir in 2001 by Felton Road. It was leased from 2001 to 2013 when it was purchased by Felton Road.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road started leasing the entire Calvert Vineyard (10.2 ha) in 2001, and in 2013, when the vineyard came up for sale, purchased outright the Willows, Springs and Aurum Blocks (4.6 ha) which are planted solely to Pinot Noir. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSituated just west of the Calvert vineyard is the \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e5.1\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eMacMuir vineyard which was also originally part of the Calvert property. It was purchased by Felton Road in 2010 and planted to Pinot Noir in 2012.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, and no fining or filtration, allow the unique vineyard characters to further express their considerable personality. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are planted at vine densities of between 2700 to 4000 vines\/ha, with more recent plantings up to 5000 vines\/ha.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road's winemaker is Blair Walter, who studied at Lincoln University and Oregon State University before working in New Zealand, Australia, Oregon, Napa Valley, and Burgundy. The philosophy is to let the fruit speak for itself: gentle handling and as little intervention as possible. The wine is given a helping hand to express itself. In order to best preserve this personality, all wines are bottled with screwcap closures. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSince the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation. Despite the fame, a gentle philosophy drives Felton Road. For example, owner Nigel Greening believes that growth is by its own definition, unsustainable. In 2001, he decided that Felton Road would never grow beyond 400 barrels (150,000 bottles).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896839737585,"sku":"","price":125.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/felton-road-bannockburn-pinot-noir-2015.jpg?v=1696473470"},{"product_id":"felton-road-bannockburn-pinot-noir-2014","title":"Felton Road Bannockburn Pinot Noir 2014","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTyson Stelzer Top 20 Wines over $70  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"If Central Otago was the Côte de Nuits, then Bannockburn would likely be Vosne-Romanee and I'm going to hang it right out and say that Felton Road would be the top gun, the DRC.\"  James Suckling\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Felton Road Bannockburn Pinot Noir is a blend from The Elms, Cornish Point and Calvert vineyards. The different vineyards and blocks are vinified separately and are recombined at the time of racking out of barrel just prior to bottling.  It is this mix of vineyard origin and vine age that provides the wine with many layers of flavours and textures.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"The palate has a deep lingering intensity with power and finesse. This is a classy wine of great poise and expression. There is a trace of minerality with schisty gravelly loam displaying a beautiful purity.\"  Ray Jordan\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. There is minimal intervention in the winemaking. Ferments are spontaneous from the wild or indigenous yeasts that are in the vineyards and winery. \u003cspan data-mce-fragment=\"1\"\u003eThe 2014 Bannockburn Pinot Noir \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecomprises 25% whole bunch and spent 13 months in French oak barrels from artisan Burgundian coopers. It was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eneither fined nor filtered.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"A real intensity to the perfume of rose and violets, and a potpourri of spice. The palate dances and while it certainly has power and weight, it is light on its feet and feels effortless. Vibrant raspberry, hints of crushed herbs, silky, but with a continuous seam of polished sinew supplying the muscle that keeps it aloft. The frame reveals itself in the finish and hints that the wine will cellar for the long haul and reward such patience fully. But when it is this seductive, it's hard to see much chance of a lot of it surviving that long!\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFelton Road\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRuby-red colour with garnet hues. The nose is soft and full with savoury dark-red berry fruits, some dried thyme herb and gentle whole bunch stalk elements and nutty oak nuances. A touch of balsamic complexity shows. Full, deep and dense, this has weight and mouthfilling presence. Dark-red fruits prevail with herb and stalk interest. The mouthfeel is supple, but reveals a firm core with fresh, lacy acidity. This has a long finish with undergrowth nuances to the fruit. There is plenty of wine here.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRaymond Chan – 18.5+\/20 points  ★★★★★\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"It is clear from the very first sip that 2014 is a very successful vintage for Felton Road. This Estate (Bannockburn) cuvée is typically smooth, flavour-packed and yet tender already on the palate. The nose is a mass of swirling red and black berry fruits\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e and there is a heavenly whisper of carpentry in the distance reminding you that the oak selection here is deliberately sensitive but also well-seasoned. This is a precocious wine, but I don't doubt that it will shut up shop soon and slumber for perhaps a year, maybe less, while it aligns its chakra, so try not to dive in too soon. One of the problems with wines as balanced and honed as this is that they flatter and deceive. Exercise patience and the rewards are always greater.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMatthew Jukes – 18+\/20 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Magnificent, inimitable, characterful and joyful, this is a pinot noir that seamlessly and effortlessly harmonises the black and red cherries of Central Otago, the exotic spice of whole bunch and the finely mineral mouth feel of Felton Road, lacing them all together with the masterful touch of Blair Walter. It's wonderfully pure, impeccably fresh, enticingly complex and magnificently alluring. Drink: 2017-2024.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTyson Stelzer - 96 points and Top 20 Wines over $70\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Beautifully lifted aromatics. There is some nice spice and sour cherry, a hint of raspberry and sweet confectionery character. The palate has a deep lingering intensity with power and finesse. This is a classy wine of great poise and expression. There is a trace of minerality with schisty gravelly loam displaying a beautiful purity. This is from different vineyards in Central Otago, hence different soils with different rootstocks and clones adding to the complexity.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRay Jordan, 96 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Lush, mouth-filling Pinot Noir with plum, spice, thyme, anise, liquorice and a character I describe as 'chocolate cherry liqueur'. Seductively smooth texture with a lingering finish. Very attractive.\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBob Campbell MW, The Real Review - 95 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTop 20 Wines over $70 - Tyson Stelzer \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadVineyards_e3b68629-e4ec-45b3-9db7-15a99ff6ae63_1024x1024.jpg?v=1694143628\" alt=\"Felton Road Vineyards Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are T\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Elms (14.7ha), \u003c\/span\u003e\u003cspan\u003eCornish Point (7.6ha), Calvert (4.6ha) and MacMuir (5.1ha). The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eThe Elms Vineyard (14.7ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg alt=\"Felton Road The Elms Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-ElmsVineyard_1024x1024.jpg?v=1694396275\" style=\"margin-top: 100px; margin-bottom: 30px; margin-left: 40px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe Elms Vineyard, at the end of Felton Road, lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell Basin. Immediately above the vineyard lies Stewart Town and a large dam, where water was stored for sluicing the slopes of Bannockburn during the gold-rush, which started in 1862. The fact that this valley was untouched by the gold miners is possibly a reflection of the deep benches of heavy soil that form much of its structure: soils unlikely to hold significant amounts of gold. After the gold miners departed, the slopes were left for sheep to graze until 1991 when Stewart Elms discovered the site's potential for great Pinot Noir, Chardonnay and Riesling. He started to plant in 1992 and Felton Road began.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyard was originally planted over two phases: Blocks 1-9 were planted from 1992-1994 at vine densities of 2667 vines\/ha and Blocks 10-13 were planted in 2001 with vine densities of 4000 vines\/ha. Replanting of Blocks continues where we feel new plant material and higher density will outperform vine age. The vineyard is comprised of 7.7 ha of Pinot Noir, 4.9 ha of Chardonnay and 2.1 ha of Riesling. A wide variety of clones and rootstocks has resulted in a complex patchwork of viticultural trials. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard has two principal soil types. Our preferred soil for Pinot Noir is the deep swathe of Waenga soils that form a bench at the base of the hills. The parent rock is schist and tertiary sediments and the soils have developed on fan detritus from schist alluvial materials with an average 40cm cover of wind accumulated loess. Deeper down there are fine dendritic calcium carbonate accumulations overlying fine gravels and lake-bed sediments. The roots can easily penetrate through the profile and can be readily found at depths of three metres on 15 year old vines. The Waenga soils are of moderate fertility with good water holding capacity. The Lochar series is another fan soil of schist gravels with a thin loess covering. The schist gravels can be seen coming all the way to the surface and reach depths of three metres and more.The very friable sandy gravels are interspersed with bands of sandy clay loam that can cement the gravels into pans, yet are still easily penetrable by vine roots. It is on these soils where we plant Chardonnay and Riesling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the complex variation in soil, slope, elevation and aspect; fruit from The Elms Vineyard is very varied in personality. Pinot Noir from the deepest parts of our Waenga soils in Block 3 display power and complexity. The same bench extends across into Block 5, which also includes a band of clay in the middle and Lochar gravels at the very south of the Block. This generates a unique finesse and depth to the wine. The east sloping Block 2 (and Block 4) is entirely comprised of Lochar gravels and is ideal for Chardonnay and Riesling, while the heavier soils give extra weight to Riesling in Block 1. Block 6, is again, Lochar gravels but on a steeper north facing slope. Farther up the valley nestled against the steeper hills to the south and west, a swathe of heavy Waenga soil occurs again in Blocks 10 and 11.These Blocks are later ripening due to losing the sun earlier and their higher elevation (330 metres compared to 260m of Block 2).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eCornish Point Vineyard (7.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" alt=\"Felton Road Cornish Point Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" data-mce-fragment=\"1\"\u003e\u003cspan\u003eCornish Point is an old gold miners’ settlement located adjacent to the Hartley and Reilly diggings where the first large find of gold was made in the Central Otago gold rush. It was named after the Cornish gold miners who lived there and was abandoned in the late 19th century then planted as an apricot orchard in the mid 20th century. We planted it to vines in 2000. Bordered on one side by the Clutha River and on the other by the Kawarau (now both flooded at this point to form Lake Dunstan), it is unique in being almost totally surrounded by water. The vineyard is adjacent to the entrance to the Cromwell Gorge which results in steady airstreams. This unique location, as well as the proximity to the lake; both help minimise frost.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the low elevation (193-202 metres) and proximity to the lake, fruit from Cornish Point is often the first pick of our harvest (although some Blocks on the heavier soils pick somewhat later). The resulting wines display dense and dark fruit, with warm and inviting textures from usually softer acidities and rounded, well-formed tannins. The bouquet is particularly intense from this vineyard: floral and deep fruit notes predominating. Flavours are always in the dark end of the spectrum, with pronounced secondary notes rather than simple primary fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils are comprised entirely of the Manuherikia series classified as “moderately deep fine sandy loams”. They are a low terrace soil of windblown origin (loess soils) lying on bands of terrace river gravels and older silts. The soils date from the retreat of the glaciers up the Cromwell valley over 20,000 years ago. Deeper down there is clay and significant calcium carbonate deposits agglomerating alluvial pebbles. The depth of the silt loam top soil is quite consistent across the Block at 40cm. There is a small area (Blocks 23, 24 \u0026amp; 25) of more shallow soils on the steeper section rising up against the rocky bluffs of the southern boundary. Although the edges of Cornish Point were eroded by sluicing or other diggings, the vineyard itself is undisturbed soils.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is planted in 18 different clone and rootstock combinations, separated into 25 Blocks. Rows are orientated to 345 degrees so the vines receive an extra hour of morning sun and one less of the hotter afternoon sun. A row width of 2.2 m and vine spacing of 1.13 m results in 4040 vines per hectare. The plants are on three rootstocks: 101.14, Riparia Gloire and 3309 as well as eight Blocks planted to own roots. Clones of Pinot Noir are B114, B115, B667, B777, Abel, AM10\/5, UCD 5, and UCD 6. A small amount of B95 Chardonnay is also planted. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCalvert Vineyard (4.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\" alt=\"Felton Road Calvert Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalvert Vineyard is located just two km east of the Elms Vineyard on Felton Road. The gentle north-east facing slope lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. The tailraces of Bailey’s and Pipeclay Gullys’, that carried away massive amounts of sluiced gold workings, flank the vineyard to the west and east respectively and provide helpful cold air drainage to minimise frost risk. The vineyard land had been home to a few sheep, rabbits and briar bushes prior to the planting of vines in 2001. Felton Road started leasing the entire Calvert Vineyard in 2001 (10.2ha) and in 2013 purchased outright the Willows, Springs and Aurum Blocks totalling 4.6 ha of Pinot Noir.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its low elevation (215-228 metres) and even soil distribution, the grapes ripen early and very consistently at Calvert Vineyard. Normally, the fruit ripens earlier than The Elms Vineyard due to its lower elevation, more sunshine (less shading from the western hills), Dijon clones and range of rootstocks. The wines have excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is comprised entirely of the Bannockburn soil series classified as \"deep silt loams.\" The soils are consistent across and down the slope except a heavier; more silt laden component appearing in the south-eastern corner (Willows Block). The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands along with quartz and fine schist gravels. There is a shallow 20-25cm coating of loess on the surface. Deep down (over 1-2m) there are fine sandy loams and bands of sands, silts and rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. Despite their dense texture, there are no impenetrable layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road designed and planted the Aurum, Willows and Springs Blocks in 2001 to three clones of Pinot Noir (B667, B777, B115). Planting density is 3500 vines\/ha with three different rootstocks (3309, 101.14, Riparia Gloire). Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMacMuir Vineyard (5.1ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Felton Road MacMuir Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadMacMuirVineyard_1024x1024.jpg?v=1694232834\"\u003eMacMuir Vineyard is located just one km east of The Elms Vineyard on Felton Road. It is a gentle north facing slope that lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. MacMuir was originally part of the Calvert property and farmed by Felton Road since 2001. The land was being used to produce various crops of hay and straw for use in our compost, mulch and winter feed for animals, as well as a small productive nut orchard.  In 2010, Felton Road purchased the land from the Calvert family and planting began in 2012 after an extensive period of preparing the soils to optimise soil structure and fertility. Nigel Greening, Felton Road’s owner, is the son of a Muir clan member: Betty Muir, hence the title MacMuir (son of a Muir).Bannockburn seems to have a historic connection to the clan with the eastern half of Bannockburn being known as the Cairnmuir arm, and a number of vineyards in Bannockburn already sporting the Muir name.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the high density planting, diverse range of clones and vine material and heavy silt soils, MacMuir offers a range of complex fruit characters. The low lying vineyard (elevation 216-224 metres) is relatively sheltered and warm with excellent ripening potential. The even soil distribution minimizes variation within and across blocks ensuring consistency of fruit quality and character. The wines show excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality in a similar fashion to Calvert: not surprising considering they share the same soil type and their close proximity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils at MacMuir are comprised of the Bannockburn series classified as \"deep silt loams.\" The consistent north facing slope provides a very uniform soil profile. Only towards the northern boundary, closer to the Kawarau River, do alluvial gravels start making an appearance at depths of around 1.5m. The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands, along with quartz and schist gravels. There is a strong coating of fertile loess on the surface. Deep down (over 1.5-2m) there are fine sandy loams and bands of sands, silts and well-rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMacMuir features our first plantings of the recently released Dijon clones 828 and 943. All remaining vine material was selected from our own vineyards from preferred and monitored mother vines. It is therefore a somewhat “massal” planting of Pinot Noir (from parent vines of UCD 5, Abel, AM10\/5, B114, B115, B667, B777). Planting density is 4667 vines\/ha with the rootstock 3309 used throughout. Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\u003cimg alt=\"Felton Road, Bannockburn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoad_1024x1024.jpg?v=1694220424\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFelton Road, the winery that made Bannockburn famous\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCentral Otago on New Zealand’s South Island is famous for wine, especially Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining recognition.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka (refer the maps below).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn sub-region\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThis part of Central Otago has a distinctive semi-continental climate, found nowhere else in New Zealand.  Being the furthest inland one can be in New Zealand, it is one of the hottest, coldest and driest regions in New Zealand. Maximum summer air temperatures can reach 38°C and winter minimums of -10°C. The diurnal temperature range is typically 15 to 20°C and can be as great as 30°C (30°C during the day and down to 0°C at nights) in the weeks leading up to harvest: unusually high and a key reason for the intense varietal character, palate profile and fresh acidities typical of the region. Rainfall is very low with an annual average of 400mm that normally falls equally throughout the year and along with the low humidity, results in very low disease pressure.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bannockburn is Central Otago’s vinous sweet spot. I wrote this many years ago after tasting an extensive selection of pinot noir from Central Otago. That statement is as valid today as it was nearly two decades ago. Bannockburn wines achieve a consistency that must be the envy of winemakers in many other Central Otago subregions. It is an overstatement to say that Bannockburn doesn’t do bad vintages, but the sub-region certainly seems to ripen its grape crop with relative ease, although it is hard to generalise about an area that boasts many different soil types and vineyard aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlthough vintage, vineyard site and winemaking techniques blur regional definition, I do think that Bannockburn has a distinctive fruit-forward style that distinguishes it from other Central Otago subregions. I often find opulent plum and dark cherry flavours and a very attractive Musigny-like texture. That was particularly evident in the recent Central Otago new release tasting where we tasted 76 samples of pinot noir grouped by vintage and subregion. The seven Bannockburn wines from 2017 and the 12 wines from 2016 all showed discernible subregional characters that I would describe as plump, silken textures with plum and cherry flavours together with a suggestion of spice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eI then asked Blair Walter, Felton Road's winemaker, if he could describe the climatic\/geographic features that make Bannockburn so special. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\"The soils in Bannockburn are very variable: 10 different soil types are described along the 3km length of Felton Road making it hard to generalise. I believe the heavier textured soils (with more silt and clay) offer a more velvet-like tannin to the wines. Bannockburn has many gentle north-facing slopes with a predominance of heavy silt soils. Also, these north-facing slopes have accumulated reasonable A horizons from the wind-blow loess that has blown down the valley from the dominant northerly winds. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe heavier soils are interesting as they can help retard the ripening, which nowadays in a warmer subregion with warmer vintages than 20-25 years ago, is positive. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn has a climate that can ripen easily (shared with other Cromwell Basin subregions), so ripeness of fruit is always a feature with dark cherry and sometimes black plum characters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSitting up against the Carrick Range, the western part of Bannockburn often receives higher rainfall. While not normally something that is seen as positive for vineyards, when you receive such low annual and growing-season rainfall in the first instance, higher rainfall is seen as positive. We sometimes need to utilise irrigation in dry periods and we find the seasons with the higher level of rainfall are almost always our best. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlso, an interesting point is that the subregion was relatively easy to define: bordered by the Kawarau River to the north, arcing from the west from the exit of the Kawarau Gorge to the east at the entrance to the Cromwell Gorge, with the 400m elevation line to the south. Beyond this, it is regarded as too cool, and the fact that there is almost no plantable land as the hillsides become too steep, rocky, soilless, wind-exposed and potentially difficult to get water to.\" \u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: #808080;\"\u003eBob Campbell MW, The Real Review\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Central Otago wine sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CentralOtagowithrelief_7a5db800-ef9b-4b7f-b2a7-09fd1c3cdb3c_1024x1024.jpg?v=1694402420\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadwinemakerBlairWalter_1024x1024.jpg?v=1694151570\" alt=\"Felton Road winemaker Blair Walter\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road winemaker Blair Walter\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road is located in Bannockburn, Central Otago, New Zealand; the most southerly wine growing region in the world. The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. The latitude of 45 degrees south is similar to Oregon's Willamette Valley and some of the finest wine regions of France. In addition, the climate has a number of characteristics that seem to be particularly favourable to Pinot Noir.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road was purchased in 2000 by Nigel Greening, a self-described Pinot Noir addict from England and has been farmed organically and biodynamically since then. Felton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are The Elms, Cornish Point, Calvert and MacMuir. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 14.7 hectare Elms vineyard was selected by Stewart Elms in 1991 and planted the following year. It is a gentle north-facing valley, one of the few in Bannockburn to escape the attention of the gold miners. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Around half of the vineyard is planted with Pinot Noir, the rest with Chardonnay and Riesling. This vineyard defines the core of Felton Road's wines.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 7.6 hectare vineyard nearby at Cornish Point was planted in 2000 and is dedicated mostly to Pinot Noir, with 0.3 ha of Chardonnay. There are 18 different combinations of Pinot Noir clones and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory possibilities of Pinot Noir and its possibilities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 4\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e.6 hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCalvert Vineyard, made up of the Willows, Springs and Aurum Blocks, was originally part of the Calvert property and was planted entirely to Pinot Noir in 2001 by Felton Road. It was leased from 2001 to 2013 when it was purchased by Felton Road.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road started leasing the entire Calvert Vineyard (10.2 ha) in 2001, and in 2013, when the vineyard came up for sale, purchased outright the Willows, Springs and Aurum Blocks (4.6 ha) which are planted solely to Pinot Noir. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSituated just west of the Calvert vineyard is the \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e5.1\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eMacMuir vineyard which was also originally part of the Calvert property. It was purchased by Felton Road in 2010 and planted to Pinot Noir in 2012.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, and no fining or filtration, allow the unique vineyard characters to further express their considerable personality. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are planted at vine densities of between 2700 to 4000 vines\/ha, with more recent plantings up to 5000 vines\/ha.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road's winemaker is Blair Walter, who studied at Lincoln University and Oregon State University before working in New Zealand, Australia, Oregon, Napa Valley, and Burgundy. The philosophy is to let the fruit speak for itself: gentle handling and as little intervention as possible. The wine is given a helping hand to express itself. In order to best preserve this personality, all wines are bottled with screwcap closures. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSince the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation. Despite the fame, a gentle philosophy drives Felton Road. For example, owner Nigel Greening believes that growth is by its own definition, unsustainable. In 2001, he decided that Felton Road would never grow beyond 400 barrels (150,000 bottles).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896839770353,"sku":"","price":120.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/felton-road-bannockburn-pinot-noir-2014.jpg?v=1696473249"},{"product_id":"felton-road-bannockburn-pinot-noir-2012","title":"Felton Road Bannockburn Pinot Noir 2012","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"If Central Otago was the Côte de Nuits, then Bannockburn would likely be Vosne-Romanee and I'm going to hang it right out and say that Felton Road would be the top gun, the DRC.\"  James Suckling\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Felton Road Bannockburn Pinot Noir is a blend from The Elms, Cornish Point and Calvert vineyards. The different vineyards and blocks are vinified separately and are recombined at the time of racking out of barrel just prior to bottling.  It is this mix of vineyard origin and vine age that provides the wine with many layers of flavours and textures.   \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Deep and intense black and red fruits, bright, lifted and aromatic, distinctly primary with plenty of floral detail. Very sweet-fruited, dark red berry and cherry, aromatic and luscious, the palate possessing bright and vibrant acidity and very refined tannins. The vitality a feature.\"  Raymond Chan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. There is minimal intervention in the winemaking. Ferments are spontaneous from the wild or indigenous yeasts that are in the vineyards and winery. \u003cspan data-mce-fragment=\"1\"\u003eThe 2012 Bannockburn Pinot Noir \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecomprises 20% whole bunch and spent 11 months in French oak barrels from artisan Burgundian coopers. It was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eneither fined nor filtered.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Violets and roses, with a potpourri of spice box elements. A very textural rich palate of vibrant fruit without a hint of heaviness or excess. Intense concentration is coupled with a purity that enables every subtlety to sing through.  This being a combination of the three estate vineyards, the subtleties are manifold, each contributing to the complexity rather than being lost in the blend. The structure is confidently firm but not aggressive.\"  \u003cstrong data-mce-fragment=\"1\"\u003eFelton Road\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep red, with a lighter edge. Deep and intense black and red fruits, bright, lifted and aromatic, distinctly primary with plenty of floral detail. Very sweet-fruited, dark red berry and cherry, aromatic and luscious, the palate possessing bright and vibrant acidity and very refined tannins. The vitality a feature.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRaymond Chan – 19.0\/20 points  \u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Vibrant deep pinot noir ruby,  the second to deepest. This is a deep and dusky wine,  yet to develop full florality. The style is close to the beautiful 2010,  a warm dark red rose and aromatic boronia floral lift,  cherries more black than red, total Cote de Nuits. Flavours in mouth again bespeak its youth,  with the cherry fruit and oak still to knit, close to the Kusuda in that component. This is the pick of the last three years,  to cellar 5 – 12 years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGeoff Kelly Wine Reviews – 18.5\/20 points  ★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This super-classy 'entry level' wine outguns many flagship labels from other producers although, to be fair, so does the price. Berry\/cherry and floral flavours against a background of savoury\/earthy\/spicy characters giving extra complexity. Firmly structured Pinot Noir that, though still quite approachable, shows good cellaring potential.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, clear colour; super-fragrant cherry, plum and spice aromas all seek to dominate the bouquet, but none succeed, with a hint of oak in the background. The palate has exceptional texture and length, 30% whole bunch, 30% new oak.\"  \u003cstrong\u003eJames Halliday, The Australian - 95 points\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThis wine shows berry\/cherry and floral flavours against a background of savoury\/earthy\/spicy characters giving extra complexity. Firmly structured pinot noir that could benefit from time, though still quite approachable now.\"  \u003c\/span\u003e\u003cstrong\u003eGourmet Traveller Wine Oct\/Nov 2013 – 95 points  ★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Felton Road's 20-year-old vines are among Central Otago's oldest. This elegant young pinot makes the best of them. Plum and dark cherry fruit, forest, cedar and spicy complexities mark a silky, intense, gentle wine of perfect balance. Screw cap; 14 per cent alcohol. Value: Good.”  \u003cstrong\u003eGood Food – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Supple and bright with red cherries and plums. Iodine, spice and some nice mineral notes. Taut, fine and savoury with beautiful fruit. Nice savouriness.\"  \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eJamie Goode, Wine Anorak - 94 points (Tasted Oct 2022)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep, dark red\/purple colour. Pepper, spices and black cherry aromas, and the palate is big and bold, with super-ripe fruit flavours tending to predominant black cherry, and a big, tannin-gripped finish. A big, bold, super-ripe, deeply coloured but not very subtle, typical Central Otago style. It will reward cellaring. Drink: 2013-2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadVineyards_e3b68629-e4ec-45b3-9db7-15a99ff6ae63_1024x1024.jpg?v=1694143628\" alt=\"Felton Road Vineyards Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are T\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Elms (14.7ha), \u003c\/span\u003e\u003cspan\u003eCornish Point (7.6ha), Calvert (4.6ha) and MacMuir (5.1ha). The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eThe Elms Vineyard (14.7ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg alt=\"Felton Road The Elms Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-ElmsVineyard_1024x1024.jpg?v=1694396275\" style=\"margin-top: 100px; margin-bottom: 30px; margin-left: 40px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe Elms Vineyard, at the end of Felton Road, lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell Basin. Immediately above the vineyard lies Stewart Town and a large dam, where water was stored for sluicing the slopes of Bannockburn during the gold-rush, which started in 1862. The fact that this valley was untouched by the gold miners is possibly a reflection of the deep benches of heavy soil that form much of its structure: soils unlikely to hold significant amounts of gold. After the gold miners departed, the slopes were left for sheep to graze until 1991 when Stewart Elms discovered the site's potential for great Pinot Noir, Chardonnay and Riesling. He started to plant in 1992 and Felton Road began.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyard was originally planted over two phases: Blocks 1-9 were planted from 1992-1994 at vine densities of 2667 vines\/ha and Blocks 10-13 were planted in 2001 with vine densities of 4000 vines\/ha. Replanting of Blocks continues where we feel new plant material and higher density will outperform vine age. The vineyard is comprised of 7.7 ha of Pinot Noir, 4.9 ha of Chardonnay and 2.1 ha of Riesling. A wide variety of clones and rootstocks has resulted in a complex patchwork of viticultural trials. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard has two principal soil types. Our preferred soil for Pinot Noir is the deep swathe of Waenga soils that form a bench at the base of the hills. The parent rock is schist and tertiary sediments and the soils have developed on fan detritus from schist alluvial materials with an average 40cm cover of wind accumulated loess. Deeper down there are fine dendritic calcium carbonate accumulations overlying fine gravels and lake-bed sediments. The roots can easily penetrate through the profile and can be readily found at depths of three metres on 15 year old vines. The Waenga soils are of moderate fertility with good water holding capacity. The Lochar series is another fan soil of schist gravels with a thin loess covering. The schist gravels can be seen coming all the way to the surface and reach depths of three metres and more.The very friable sandy gravels are interspersed with bands of sandy clay loam that can cement the gravels into pans, yet are still easily penetrable by vine roots. It is on these soils where we plant Chardonnay and Riesling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the complex variation in soil, slope, elevation and aspect; fruit from The Elms Vineyard is very varied in personality. Pinot Noir from the deepest parts of our Waenga soils in Block 3 display power and complexity. The same bench extends across into Block 5, which also includes a band of clay in the middle and Lochar gravels at the very south of the Block. This generates a unique finesse and depth to the wine. The east sloping Block 2 (and Block 4) is entirely comprised of Lochar gravels and is ideal for Chardonnay and Riesling, while the heavier soils give extra weight to Riesling in Block 1. Block 6, is again, Lochar gravels but on a steeper north facing slope. Farther up the valley nestled against the steeper hills to the south and west, a swathe of heavy Waenga soil occurs again in Blocks 10 and 11.These Blocks are later ripening due to losing the sun earlier and their higher elevation (330 metres compared to 260m of Block 2).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eCornish Point Vineyard (7.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" alt=\"Felton Road Cornish Point Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" data-mce-fragment=\"1\"\u003e\u003cspan\u003eCornish Point is an old gold miners’ settlement located adjacent to the Hartley and Reilly diggings where the first large find of gold was made in the Central Otago gold rush. It was named after the Cornish gold miners who lived there and was abandoned in the late 19th century then planted as an apricot orchard in the mid 20th century. We planted it to vines in 2000. Bordered on one side by the Clutha River and on the other by the Kawarau (now both flooded at this point to form Lake Dunstan), it is unique in being almost totally surrounded by water. The vineyard is adjacent to the entrance to the Cromwell Gorge which results in steady airstreams. This unique location, as well as the proximity to the lake; both help minimise frost.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the low elevation (193-202 metres) and proximity to the lake, fruit from Cornish Point is often the first pick of our harvest (although some Blocks on the heavier soils pick somewhat later). The resulting wines display dense and dark fruit, with warm and inviting textures from usually softer acidities and rounded, well-formed tannins. The bouquet is particularly intense from this vineyard: floral and deep fruit notes predominating. Flavours are always in the dark end of the spectrum, with pronounced secondary notes rather than simple primary fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils are comprised entirely of the Manuherikia series classified as “moderately deep fine sandy loams”. They are a low terrace soil of windblown origin (loess soils) lying on bands of terrace river gravels and older silts. The soils date from the retreat of the glaciers up the Cromwell valley over 20,000 years ago. Deeper down there is clay and significant calcium carbonate deposits agglomerating alluvial pebbles. The depth of the silt loam top soil is quite consistent across the Block at 40cm. There is a small area (Blocks 23, 24 \u0026amp; 25) of more shallow soils on the steeper section rising up against the rocky bluffs of the southern boundary. Although the edges of Cornish Point were eroded by sluicing or other diggings, the vineyard itself is undisturbed soils.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is planted in 18 different clone and rootstock combinations, separated into 25 Blocks. Rows are orientated to 345 degrees so the vines receive an extra hour of morning sun and one less of the hotter afternoon sun. A row width of 2.2 m and vine spacing of 1.13 m results in 4040 vines per hectare. The plants are on three rootstocks: 101.14, Riparia Gloire and 3309 as well as eight Blocks planted to own roots. Clones of Pinot Noir are B114, B115, B667, B777, Abel, AM10\/5, UCD 5, and UCD 6. A small amount of B95 Chardonnay is also planted. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCalvert Vineyard (4.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\" alt=\"Felton Road Calvert Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalvert Vineyard is located just two km east of the Elms Vineyard on Felton Road. The gentle north-east facing slope lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. The tailraces of Bailey’s and Pipeclay Gullys’, that carried away massive amounts of sluiced gold workings, flank the vineyard to the west and east respectively and provide helpful cold air drainage to minimise frost risk. The vineyard land had been home to a few sheep, rabbits and briar bushes prior to the planting of vines in 2001. Felton Road started leasing the entire Calvert Vineyard in 2001 (10.2ha) and in 2013 purchased outright the Willows, Springs and Aurum Blocks totalling 4.6 ha of Pinot Noir.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its low elevation (215-228 metres) and even soil distribution, the grapes ripen early and very consistently at Calvert Vineyard. Normally, the fruit ripens earlier than The Elms Vineyard due to its lower elevation, more sunshine (less shading from the western hills), Dijon clones and range of rootstocks. The wines have excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is comprised entirely of the Bannockburn soil series classified as \"deep silt loams.\" The soils are consistent across and down the slope except a heavier; more silt laden component appearing in the south-eastern corner (Willows Block). The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands along with quartz and fine schist gravels. There is a shallow 20-25cm coating of loess on the surface. Deep down (over 1-2m) there are fine sandy loams and bands of sands, silts and rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. Despite their dense texture, there are no impenetrable layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road designed and planted the Aurum, Willows and Springs Blocks in 2001 to three clones of Pinot Noir (B667, B777, B115). Planting density is 3500 vines\/ha with three different rootstocks (3309, 101.14, Riparia Gloire). Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMacMuir Vineyard (5.1ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Felton Road MacMuir Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadMacMuirVineyard_1024x1024.jpg?v=1694232834\"\u003eMacMuir Vineyard is located just one km east of The Elms Vineyard on Felton Road. It is a gentle north facing slope that lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. MacMuir was originally part of the Calvert property and farmed by Felton Road since 2001. The land was being used to produce various crops of hay and straw for use in our compost, mulch and winter feed for animals, as well as a small productive nut orchard.  In 2010, Felton Road purchased the land from the Calvert family and planting began in 2012 after an extensive period of preparing the soils to optimise soil structure and fertility. Nigel Greening, Felton Road’s owner, is the son of a Muir clan member: Betty Muir, hence the title MacMuir (son of a Muir).Bannockburn seems to have a historic connection to the clan with the eastern half of Bannockburn being known as the Cairnmuir arm, and a number of vineyards in Bannockburn already sporting the Muir name.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the high density planting, diverse range of clones and vine material and heavy silt soils, MacMuir offers a range of complex fruit characters. The low lying vineyard (elevation 216-224 metres) is relatively sheltered and warm with excellent ripening potential. The even soil distribution minimizes variation within and across blocks ensuring consistency of fruit quality and character. The wines show excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality in a similar fashion to Calvert: not surprising considering they share the same soil type and their close proximity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils at MacMuir are comprised of the Bannockburn series classified as \"deep silt loams.\" The consistent north facing slope provides a very uniform soil profile. Only towards the northern boundary, closer to the Kawarau River, do alluvial gravels start making an appearance at depths of around 1.5m. The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands, along with quartz and schist gravels. There is a strong coating of fertile loess on the surface. Deep down (over 1.5-2m) there are fine sandy loams and bands of sands, silts and well-rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMacMuir features our first plantings of the recently released Dijon clones 828 and 943. All remaining vine material was selected from our own vineyards from preferred and monitored mother vines. It is therefore a somewhat “massal” planting of Pinot Noir (from parent vines of UCD 5, Abel, AM10\/5, B114, B115, B667, B777). Planting density is 4667 vines\/ha with the rootstock 3309 used throughout. Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\u003cimg alt=\"Felton Road, Bannockburn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoad_1024x1024.jpg?v=1694220424\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFelton Road, the winery that made Bannockburn famous\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCentral Otago on New Zealand’s South Island is famous for wine, especially Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining recognition.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka (refer the maps below).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn sub-region\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThis part of Central Otago has a distinctive semi-continental climate, found nowhere else in New Zealand.  Being the furthest inland one can be in New Zealand, it is one of the hottest, coldest and driest regions in New Zealand. Maximum summer air temperatures can reach 38°C and winter minimums of -10°C. The diurnal temperature range is typically 15 to 20°C and can be as great as 30°C (30°C during the day and down to 0°C at nights) in the weeks leading up to harvest: unusually high and a key reason for the intense varietal character, palate profile and fresh acidities typical of the region. Rainfall is very low with an annual average of 400mm that normally falls equally throughout the year and along with the low humidity, results in very low disease pressure.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bannockburn is Central Otago’s vinous sweet spot. I wrote this many years ago after tasting an extensive selection of pinot noir from Central Otago. That statement is as valid today as it was nearly two decades ago. Bannockburn wines achieve a consistency that must be the envy of winemakers in many other Central Otago subregions. It is an overstatement to say that Bannockburn doesn’t do bad vintages, but the sub-region certainly seems to ripen its grape crop with relative ease, although it is hard to generalise about an area that boasts many different soil types and vineyard aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlthough vintage, vineyard site and winemaking techniques blur regional definition, I do think that Bannockburn has a distinctive fruit-forward style that distinguishes it from other Central Otago subregions. I often find opulent plum and dark cherry flavours and a very attractive Musigny-like texture. That was particularly evident in the recent Central Otago new release tasting where we tasted 76 samples of pinot noir grouped by vintage and subregion. The seven Bannockburn wines from 2017 and the 12 wines from 2016 all showed discernible subregional characters that I would describe as plump, silken textures with plum and cherry flavours together with a suggestion of spice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eI then asked Blair Walter, Felton Road's winemaker, if he could describe the climatic\/geographic features that make Bannockburn so special. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\"The soils in Bannockburn are very variable: 10 different soil types are described along the 3km length of Felton Road making it hard to generalise. I believe the heavier textured soils (with more silt and clay) offer a more velvet-like tannin to the wines. Bannockburn has many gentle north-facing slopes with a predominance of heavy silt soils. Also, these north-facing slopes have accumulated reasonable A horizons from the wind-blow loess that has blown down the valley from the dominant northerly winds. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe heavier soils are interesting as they can help retard the ripening, which nowadays in a warmer subregion with warmer vintages than 20-25 years ago, is positive. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn has a climate that can ripen easily (shared with other Cromwell Basin subregions), so ripeness of fruit is always a feature with dark cherry and sometimes black plum characters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSitting up against the Carrick Range, the western part of Bannockburn often receives higher rainfall. While not normally something that is seen as positive for vineyards, when you receive such low annual and growing-season rainfall in the first instance, higher rainfall is seen as positive. We sometimes need to utilise irrigation in dry periods and we find the seasons with the higher level of rainfall are almost always our best. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlso, an interesting point is that the subregion was relatively easy to define: bordered by the Kawarau River to the north, arcing from the west from the exit of the Kawarau Gorge to the east at the entrance to the Cromwell Gorge, with the 400m elevation line to the south. Beyond this, it is regarded as too cool, and the fact that there is almost no plantable land as the hillsides become too steep, rocky, soilless, wind-exposed and potentially difficult to get water to.\" \u003c\/span\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: #808080;\"\u003eBob Campbell MW, The Real Review\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Central Otago wine sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CentralOtagowithrelief_7a5db800-ef9b-4b7f-b2a7-09fd1c3cdb3c_1024x1024.jpg?v=1694402420\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadwinemakerBlairWalter_1024x1024.jpg?v=1694151570\" alt=\"Felton Road winemaker Blair Walter\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road winemaker Blair Walter\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road is located in Bannockburn, Central Otago, New Zealand; the most southerly wine growing region in the world. The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. The latitude of 45 degrees south is similar to Oregon's Willamette Valley and some of the finest wine regions of France. In addition, the climate has a number of characteristics that seem to be particularly favourable to Pinot Noir.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road was purchased in 2000 by Nigel Greening, a self-described Pinot Noir addict from England and has been farmed organically and biodynamically since then. Felton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are The Elms, Cornish Point, Calvert and MacMuir. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 14.7 hectare Elms vineyard was selected by Stewart Elms in 1991 and planted the following year. It is a gentle north-facing valley, one of the few in Bannockburn to escape the attention of the gold miners. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Around half of the vineyard is planted with Pinot Noir, the rest with Chardonnay and Riesling. This vineyard defines the core of Felton Road's wines.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 7.6 hectare vineyard nearby at Cornish Point was planted in 2000 and is dedicated mostly to Pinot Noir, with 0.3 ha of Chardonnay. There are 18 different combinations of Pinot Noir clones and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory possibilities of Pinot Noir and its possibilities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 4\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e.6 hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCalvert Vineyard, made up of the Willows, Springs and Aurum Blocks, was originally part of the Calvert property and was planted entirely to Pinot Noir in 2001 by Felton Road. It was leased from 2001 to 2013 when it was purchased by Felton Road.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road started leasing the entire Calvert Vineyard (10.2 ha) in 2001, and in 2013, when the vineyard came up for sale, purchased outright the Willows, Springs and Aurum Blocks (4.6 ha) which are planted solely to Pinot Noir. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSituated just west of the Calvert vineyard is the \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e5.1\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eMacMuir vineyard which was also originally part of the Calvert property. It was purchased by Felton Road in 2010 and planted to Pinot Noir in 2012.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, and no fining or filtration, allow the unique vineyard characters to further express their considerable personality. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are planted at vine densities of between 2700 to 4000 vines\/ha, with more recent plantings up to 5000 vines\/ha.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road's winemaker is Blair Walter, who studied at Lincoln University and Oregon State University before working in New Zealand, Australia, Oregon, Napa Valley, and Burgundy. The philosophy is to let the fruit speak for itself: gentle handling and as little intervention as possible. The wine is given a helping hand to express itself. In order to best preserve this personality, all wines are bottled with screwcap closures. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSince the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation. Despite the fame, a gentle philosophy drives Felton Road. For example, owner Nigel Greening believes that growth is by its own definition, unsustainable. In 2001, he decided that Felton Road would never grow beyond 400 barrels (150,000 bottles).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896839803121,"sku":"","price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/felton-road-bannockburn-pinot-noir-2012.jpg?v=1696472763"},{"product_id":"felton-road-bannockburn-pinot-noir-2008","title":"Felton Road Bannockburn Pinot Noir 2008","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDecanter Magazine Ten Best New Zealand Wines\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"If Central Otago was the Côte de Nuits, then Bannockburn would likely be Vosne-Romanee and I'm going to hang it right out and say that Felton Road would be the top gun, the DRC.\"  James Suckling\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Felton Road Bannockburn Pinot Noir is a blend from The Elms, Cornish Point and Calvert vineyards. The different vineyards and blocks are vinified separately and are recombined at the time of racking out of barrel just prior to bottling.  It is this mix of vineyard origin and vine age that provides the wine with many layers of flavours and textures.   \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"There's a deep fruit sweetness strumming through the svelte savouriness and while tight on entry it shows such potential. Earthy with underlying acidity, it's full of purple fruit with a sweet edge and a tingle to the spice-infused finish. Love the anise-y tones, the fine tannin structure and the lingering fruit sweetness. A beautiful, harmonious wine.\"  Sue Courtney \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. There is minimal intervention in the winemaking. Ferments are spontaneous from the wild or indigenous yeasts that are in the vineyards and winery. \u003cspan data-mce-fragment=\"1\"\u003eThe 2008 Bannockburn Pinot Noir \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecomprises 20% whole bunch and spent 11 months in French oak barrels from artisan Burgundian coopers. It was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eneither fined nor filtered.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"We bottled the Pinot Noir just before vintage and I am delighted with how it is looking: riper and a more elegant than the cooler 2004 and 2005 vintages, it has lovely silky tannins and is drinking very well even this close to bottling. We know from our experience of these warmer vintages that the wines age very well indeed, so this is likely to be a wine one can enjoy and watch evolve over many years to come.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAnd so to the 2008's. The Felton Road Pinot Noir is bottled, the other four Pinot Noirs are sitting quietly in barrel, but three will be bottled by the time you read this. I was worried coming off the back of the exceptional 2007's how this vintage would fare. It was very reassuring to see the finished wines and realise that this is a vintage to be proud of. Darker and more brooding than the 2006's with a juicy and slightly rustic edge (I regard a bit of rusticity as a very good thing as we can easily make our wines too polished here in Central Otago\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e). It has fantastic 'pinosity'\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e. The wines also show a bright zestiness which gives them appeal in their youth, but a structure underneath that will reward cellaring.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBlair Walter,\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWinemaker\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Deep garnet with purple hints. A rather brooding nose of ripe raspberry countered with earth, toast and dark perfume... maybe deep red rose petals. The palate displays a plush, cushioned silkiness, with interplay of juicy, mouthwatering acid and ripe, rich raspberry and boysenberry fruit, offset with dusty bramble leaf. The finish is long and relatively complex for such a youthful wine, displaying minerals with dusty tannin and a kick of mocha.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFelton Road\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Firstly the regular Felton Road Pinot Noir 2008, at 14.0% alc, 11 clones of fruit from the three estate sites, 20% whole bunch and aged 11 months in French oak. Bright purple ruby colour, this had a full, harmonious and balanced bouquet of dark plums and cherries, sweet and well-ripened. Full, fresh, ripe and plummy on the palate, the integration and balance of the extraction and excellent oak subtlety allowed immediate accessibility. Classic Central Otago vibrancy of fruit. A wine that will drink well over the next 5+ years easily.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRaymond Chan – 19.0+\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Haunting perfume of violets, dark cherry, anise, mineral and roasted chestnuts;  silken-textured with good concentration delivered with supreme elegance. This is so good now it's hard to justify bothering with bottle age.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, Gourmet Traveller Wine - 96 points  \u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen Matthew Jukes and I compile our annual Great New Zealand Pinot Noir Classification we place each estate on the scale based on the performance not of their reserve and single vineyard wines but of their estate Pinot Noir. On this basis, only three producers have qualified for our highest, five star rating. In every year of the classification, Felton Road has remained at this level because of the outstanding consistency of this wine. Last year, the brains behind this outfit, Nigel Greening and Blair Walter, sat down to figure out how they could make this wine even better. They decided that they were already doing all they could in the vineyard (biodynamics) and winery and all that was left was to source better fruit. So they embarked on a twenty-year planting plan to plant more Pinot. Not to increase production but to increase the proportion declassified and, in so doing, raise the already lofty bar. A big ask, especially when vintages as good as 2008 are producing benchmark Felton Road Pinot of such black cherry purity, rose petal perfume and silky texture.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The warm 2008 vintage has blessed this wine with pure black cherry and plum fruit, without detracting from its rose perfume nuances and silky texture. \u003c\/span\u003eAnother benchmark Felton Road Pinot\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Wine Business Monthly (WBM) – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Finely detailed, expressive Pinot. Nice savoury and mineral characters underscore the velvety, broad palate, with lush red fruit leading the way, finished off by a pleasing pinch of spice on the finish.\"  \u003cstrong\u003eDecanter.com  - Ten Best New Zealand Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"There's a deep fruit sweetness strumming through the svelte savouriness and while tight on entry it shows such potential. Earthy with underlying acidity, it's full of purple fruit with a sweet edge and a tingle to the spice-infused finish. Love the anise-y tones, the fine tannin structure and the lingering fruit sweetness. A beautiful, harmonious wine and the most accessible of the five right now.”\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e  Sue Courtney, www.wineoftheweek.com\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Despite Felton Road having a little problem selling what it produces each year, Greening and Walter both take their ambassadorial role for the brand seriously. Recently Walter spent a week in Australia hosting a number of tastings, lunches and dinners, showing and talking about the just-released 2008s, and some mini verticles of Felton Road Pinot Block 3 and Block 5.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat these tastings always reveal is both the subtle differences between these wines as well as the sheer level of consistency, overall quality and complexity\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e. While Walter considers 2008 a struggle after the 'landmark' 2007s, they are still superb wines in their own right.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExhibiting Central Otago's natural exuberance, there is an added dimension, texturally and structurally, that sets them apart from most Otago producers. It places them, along with Ata Rangi, at the top of New Zealand's pinot hierarch\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ey.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePhilip Rich, The Australian Financial Review Magazine\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTen Best New Zealand Wine - Decanter.com \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadVineyards_e3b68629-e4ec-45b3-9db7-15a99ff6ae63_1024x1024.jpg?v=1694143628\" alt=\"Felton Road Vineyards Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are T\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Elms (14.7ha), \u003c\/span\u003e\u003cspan\u003eCornish Point (7.6ha), Calvert (4.6ha) and MacMuir (5.1ha). The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eThe Elms Vineyard (14.7ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg alt=\"Felton Road The Elms Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-ElmsVineyard_1024x1024.jpg?v=1694396275\" style=\"margin-top: 100px; margin-bottom: 30px; margin-left: 40px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe Elms Vineyard, at the end of Felton Road, lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell Basin. Immediately above the vineyard lies Stewart Town and a large dam, where water was stored for sluicing the slopes of Bannockburn during the gold-rush, which started in 1862. The fact that this valley was untouched by the gold miners is possibly a reflection of the deep benches of heavy soil that form much of its structure: soils unlikely to hold significant amounts of gold. After the gold miners departed, the slopes were left for sheep to graze until 1991 when Stewart Elms discovered the site's potential for great Pinot Noir, Chardonnay and Riesling. He started to plant in 1992 and Felton Road began.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyard was originally planted over two phases: Blocks 1-9 were planted from 1992-1994 at vine densities of 2667 vines\/ha and Blocks 10-13 were planted in 2001 with vine densities of 4000 vines\/ha. Replanting of Blocks continues where we feel new plant material and higher density will outperform vine age. The vineyard is comprised of 7.7 ha of Pinot Noir, 4.9 ha of Chardonnay and 2.1 ha of Riesling. A wide variety of clones and rootstocks has resulted in a complex patchwork of viticultural trials. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard has two principal soil types. Our preferred soil for Pinot Noir is the deep swathe of Waenga soils that form a bench at the base of the hills. The parent rock is schist and tertiary sediments and the soils have developed on fan detritus from schist alluvial materials with an average 40cm cover of wind accumulated loess. Deeper down there are fine dendritic calcium carbonate accumulations overlying fine gravels and lake-bed sediments. The roots can easily penetrate through the profile and can be readily found at depths of three metres on 15 year old vines. The Waenga soils are of moderate fertility with good water holding capacity. The Lochar series is another fan soil of schist gravels with a thin loess covering. The schist gravels can be seen coming all the way to the surface and reach depths of three metres and more.The very friable sandy gravels are interspersed with bands of sandy clay loam that can cement the gravels into pans, yet are still easily penetrable by vine roots. It is on these soils where we plant Chardonnay and Riesling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the complex variation in soil, slope, elevation and aspect; fruit from The Elms Vineyard is very varied in personality. Pinot Noir from the deepest parts of our Waenga soils in Block 3 display power and complexity. The same bench extends across into Block 5, which also includes a band of clay in the middle and Lochar gravels at the very south of the Block. This generates a unique finesse and depth to the wine. The east sloping Block 2 (and Block 4) is entirely comprised of Lochar gravels and is ideal for Chardonnay and Riesling, while the heavier soils give extra weight to Riesling in Block 1. Block 6, is again, Lochar gravels but on a steeper north facing slope. Farther up the valley nestled against the steeper hills to the south and west, a swathe of heavy Waenga soil occurs again in Blocks 10 and 11.These Blocks are later ripening due to losing the sun earlier and their higher elevation (330 metres compared to 260m of Block 2).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eCornish Point Vineyard (7.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" alt=\"Felton Road Cornish Point Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" data-mce-fragment=\"1\"\u003e\u003cspan\u003eCornish Point is an old gold miners’ settlement located adjacent to the Hartley and Reilly diggings where the first large find of gold was made in the Central Otago gold rush. It was named after the Cornish gold miners who lived there and was abandoned in the late 19th century then planted as an apricot orchard in the mid 20th century. We planted it to vines in 2000. Bordered on one side by the Clutha River and on the other by the Kawarau (now both flooded at this point to form Lake Dunstan), it is unique in being almost totally surrounded by water. The vineyard is adjacent to the entrance to the Cromwell Gorge which results in steady airstreams. This unique location, as well as the proximity to the lake; both help minimise frost.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the low elevation (193-202 metres) and proximity to the lake, fruit from Cornish Point is often the first pick of our harvest (although some Blocks on the heavier soils pick somewhat later). The resulting wines display dense and dark fruit, with warm and inviting textures from usually softer acidities and rounded, well-formed tannins. The bouquet is particularly intense from this vineyard: floral and deep fruit notes predominating. Flavours are always in the dark end of the spectrum, with pronounced secondary notes rather than simple primary fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils are comprised entirely of the Manuherikia series classified as “moderately deep fine sandy loams”. They are a low terrace soil of windblown origin (loess soils) lying on bands of terrace river gravels and older silts. The soils date from the retreat of the glaciers up the Cromwell valley over 20,000 years ago. Deeper down there is clay and significant calcium carbonate deposits agglomerating alluvial pebbles. The depth of the silt loam top soil is quite consistent across the Block at 40cm. There is a small area (Blocks 23, 24 \u0026amp; 25) of more shallow soils on the steeper section rising up against the rocky bluffs of the southern boundary. Although the edges of Cornish Point were eroded by sluicing or other diggings, the vineyard itself is undisturbed soils.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is planted in 18 different clone and rootstock combinations, separated into 25 Blocks. Rows are orientated to 345 degrees so the vines receive an extra hour of morning sun and one less of the hotter afternoon sun. A row width of 2.2 m and vine spacing of 1.13 m results in 4040 vines per hectare. The plants are on three rootstocks: 101.14, Riparia Gloire and 3309 as well as eight Blocks planted to own roots. Clones of Pinot Noir are B114, B115, B667, B777, Abel, AM10\/5, UCD 5, and UCD 6. A small amount of B95 Chardonnay is also planted. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCalvert Vineyard (4.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\" alt=\"Felton Road Calvert Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalvert Vineyard is located just two km east of the Elms Vineyard on Felton Road. The gentle north-east facing slope lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. The tailraces of Bailey’s and Pipeclay Gullys’, that carried away massive amounts of sluiced gold workings, flank the vineyard to the west and east respectively and provide helpful cold air drainage to minimise frost risk. The vineyard land had been home to a few sheep, rabbits and briar bushes prior to the planting of vines in 2001. Felton Road started leasing the entire Calvert Vineyard in 2001 (10.2ha) and in 2013 purchased outright the Willows, Springs and Aurum Blocks totalling 4.6 ha of Pinot Noir.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its low elevation (215-228 metres) and even soil distribution, the grapes ripen early and very consistently at Calvert Vineyard. Normally, the fruit ripens earlier than The Elms Vineyard due to its lower elevation, more sunshine (less shading from the western hills), Dijon clones and range of rootstocks. The wines have excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is comprised entirely of the Bannockburn soil series classified as \"deep silt loams.\" The soils are consistent across and down the slope except a heavier; more silt laden component appearing in the south-eastern corner (Willows Block). The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands along with quartz and fine schist gravels. There is a shallow 20-25cm coating of loess on the surface. Deep down (over 1-2m) there are fine sandy loams and bands of sands, silts and rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. Despite their dense texture, there are no impenetrable layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road designed and planted the Aurum, Willows and Springs Blocks in 2001 to three clones of Pinot Noir (B667, B777, B115). Planting density is 3500 vines\/ha with three different rootstocks (3309, 101.14, Riparia Gloire). Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMacMuir Vineyard (5.1ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Felton Road MacMuir Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadMacMuirVineyard_1024x1024.jpg?v=1694232834\"\u003eMacMuir Vineyard is located just one km east of The Elms Vineyard on Felton Road. It is a gentle north facing slope that lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. MacMuir was originally part of the Calvert property and farmed by Felton Road since 2001. The land was being used to produce various crops of hay and straw for use in our compost, mulch and winter feed for animals, as well as a small productive nut orchard.  In 2010, Felton Road purchased the land from the Calvert family and planting began in 2012 after an extensive period of preparing the soils to optimise soil structure and fertility. Nigel Greening, Felton Road’s owner, is the son of a Muir clan member: Betty Muir, hence the title MacMuir (son of a Muir).Bannockburn seems to have a historic connection to the clan with the eastern half of Bannockburn being known as the Cairnmuir arm, and a number of vineyards in Bannockburn already sporting the Muir name.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the high density planting, diverse range of clones and vine material and heavy silt soils, MacMuir offers a range of complex fruit characters. The low lying vineyard (elevation 216-224 metres) is relatively sheltered and warm with excellent ripening potential. The even soil distribution minimizes variation within and across blocks ensuring consistency of fruit quality and character. The wines show excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality in a similar fashion to Calvert: not surprising considering they share the same soil type and their close proximity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils at MacMuir are comprised of the Bannockburn series classified as \"deep silt loams.\" The consistent north facing slope provides a very uniform soil profile. Only towards the northern boundary, closer to the Kawarau River, do alluvial gravels start making an appearance at depths of around 1.5m. The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands, along with quartz and schist gravels. There is a strong coating of fertile loess on the surface. Deep down (over 1.5-2m) there are fine sandy loams and bands of sands, silts and well-rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMacMuir features our first plantings of the recently released Dijon clones 828 and 943. All remaining vine material was selected from our own vineyards from preferred and monitored mother vines. It is therefore a somewhat “massal” planting of Pinot Noir (from parent vines of UCD 5, Abel, AM10\/5, B114, B115, B667, B777). Planting density is 4667 vines\/ha with the rootstock 3309 used throughout. Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\u003cimg alt=\"Felton Road, Bannockburn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoad_1024x1024.jpg?v=1694220424\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFelton Road, the winery that made Bannockburn famous\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCentral Otago on New Zealand’s South Island is famous for wine, especially Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining recognition.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka (refer the maps below).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn sub-region\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThis part of Central Otago has a distinctive semi-continental climate, found nowhere else in New Zealand.  Being the furthest inland one can be in New Zealand, it is one of the hottest, coldest and driest regions in New Zealand. Maximum summer air temperatures can reach 38°C and winter minimums of -10°C. The diurnal temperature range is typically 15 to 20°C and can be as great as 30°C (30°C during the day and down to 0°C at nights) in the weeks leading up to harvest: unusually high and a key reason for the intense varietal character, palate profile and fresh acidities typical of the region. Rainfall is very low with an annual average of 400mm that normally falls equally throughout the year and along with the low humidity, results in very low disease pressure.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bannockburn is Central Otago’s vinous sweet spot. I wrote this many years ago after tasting an extensive selection of pinot noir from Central Otago. That statement is as valid today as it was nearly two decades ago. Bannockburn wines achieve a consistency that must be the envy of winemakers in many other Central Otago subregions. It is an overstatement to say that Bannockburn doesn’t do bad vintages, but the sub-region certainly seems to ripen its grape crop with relative ease, although it is hard to generalise about an area that boasts many different soil types and vineyard aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlthough vintage, vineyard site and winemaking techniques blur regional definition, I do think that Bannockburn has a distinctive fruit-forward style that distinguishes it from other Central Otago subregions. I often find opulent plum and dark cherry flavours and a very attractive Musigny-like texture. That was particularly evident in the recent Central Otago new release tasting where we tasted 76 samples of pinot noir grouped by vintage and subregion. The seven Bannockburn wines from 2017 and the 12 wines from 2016 all showed discernible subregional characters that I would describe as plump, silken textures with plum and cherry flavours together with a suggestion of spice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eI then asked Blair Walter, Felton Road's winemaker, if he could describe the climatic\/geographic features that make Bannockburn so special. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\"The soils in Bannockburn are very variable: 10 different soil types are described along the 3km length of Felton Road making it hard to generalise. I believe the heavier textured soils (with more silt and clay) offer a more velvet-like tannin to the wines. Bannockburn has many gentle north-facing slopes with a predominance of heavy silt soils. Also, these north-facing slopes have accumulated reasonable A horizons from the wind-blow loess that has blown down the valley from the dominant northerly winds. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe heavier soils are interesting as they can help retard the ripening, which nowadays in a warmer subregion with warmer vintages than 20-25 years ago, is positive. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn has a climate that can ripen easily (shared with other Cromwell Basin subregions), so ripeness of fruit is always a feature with dark cherry and sometimes black plum characters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSitting up against the Carrick Range, the western part of Bannockburn often receives higher rainfall. While not normally something that is seen as positive for vineyards, when you receive such low annual and growing-season rainfall in the first instance, higher rainfall is seen as positive. We sometimes need to utilise irrigation in dry periods and we find the seasons with the higher level of rainfall are almost always our best. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlso, an interesting point is that the subregion was relatively easy to define: bordered by the Kawarau River to the north, arcing from the west from the exit of the Kawarau Gorge to the east at the entrance to the Cromwell Gorge, with the 400m elevation line to the south. Beyond this, it is regarded as too cool, and the fact that there is almost no plantable land as the hillsides become too steep, rocky, soilless, wind-exposed and potentially difficult to get water to.\" \u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: #808080;\"\u003eBob Campbell MW, The Real Review\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Central Otago wine sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CentralOtagowithrelief_7a5db800-ef9b-4b7f-b2a7-09fd1c3cdb3c_1024x1024.jpg?v=1694402420\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadwinemakerBlairWalter_1024x1024.jpg?v=1694151570\" alt=\"Felton Road winemaker Blair Walter\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road winemaker Blair Walter\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road is located in Bannockburn, Central Otago, New Zealand; the most southerly wine growing region in the world. The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. The latitude of 45 degrees south is similar to Oregon's Willamette Valley and some of the finest wine regions of France. In addition, the climate has a number of characteristics that seem to be particularly favourable to Pinot Noir.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road was purchased in 2000 by Nigel Greening, a self-described Pinot Noir addict from England and has been farmed organically and biodynamically since then. Felton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are The Elms, Cornish Point, Calvert and MacMuir. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 14.7 hectare Elms vineyard was selected by Stewart Elms in 1991 and planted the following year. It is a gentle north-facing valley, one of the few in Bannockburn to escape the attention of the gold miners. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Around half of the vineyard is planted with Pinot Noir, the rest with Chardonnay and Riesling. This vineyard defines the core of Felton Road's wines.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 7.6 hectare vineyard nearby at Cornish Point was planted in 2000 and is dedicated mostly to Pinot Noir, with 0.3 ha of Chardonnay. There are 18 different combinations of Pinot Noir clones and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory possibilities of Pinot Noir and its possibilities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 4\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e.6 hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCalvert Vineyard, made up of the Willows, Springs and Aurum Blocks, was originally part of the Calvert property and was planted entirely to Pinot Noir in 2001 by Felton Road. It was leased from 2001 to 2013 when it was purchased by Felton Road.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road started leasing the entire Calvert Vineyard (10.2 ha) in 2001, and in 2013, when the vineyard came up for sale, purchased outright the Willows, Springs and Aurum Blocks (4.6 ha) which are planted solely to Pinot Noir. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSituated just west of the Calvert vineyard is the \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e5.1\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eMacMuir vineyard which was also originally part of the Calvert property. It was purchased by Felton Road in 2010 and planted to Pinot Noir in 2012.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, and no fining or filtration, allow the unique vineyard characters to further express their considerable personality. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are planted at vine densities of between 2700 to 4000 vines\/ha, with more recent plantings up to 5000 vines\/ha.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road's winemaker is Blair Walter, who studied at Lincoln University and Oregon State University before working in New Zealand, Australia, Oregon, Napa Valley, and Burgundy. The philosophy is to let the fruit speak for itself: gentle handling and as little intervention as possible. The wine is given a helping hand to express itself. In order to best preserve this personality, all wines are bottled with screwcap closures. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSince the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation. Despite the fame, a gentle philosophy drives Felton Road. For example, owner Nigel Greening believes that growth is by its own definition, unsustainable. In 2001, he decided that Felton Road would never grow beyond 400 barrels (150,000 bottles).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896839868657,"sku":"","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/felton-road-bannockburn-pinot-noir-2008.jpg?v=1700606180"},{"product_id":"felton-road-bannockburn-pinot-noir-2007","title":"Felton Road Bannockburn Pinot Noir 2007","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"If Central Otago was the Côte de Nuits, then Bannockburn would likely be Vosne-Romanee and I'm going to hang it right out and say that Felton Road would be the top gun, the DRC.\"  James Suckling\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Felton Road Bannockburn Pinot Noir is a blend from The Elms, Cornish Point and Calvert vineyards. The different vineyards and blocks are vinified separately and are recombined at the time of racking out of barrel just prior to bottling.  It is this mix of vineyard origin and vine age that provides the wine with many layers of flavours and textures.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Lovely high-pitched aromas and flavours of raspberry, orange peel, spices and flowers. At once sweet and penetrating, with bright acidity framing the wine's ripe flavours and giving it terrific Chambolle-like precision.  Finishes with enticing floral and spicy perfume. Remarkably good.\"  Steven Tanzer\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. There is minimal intervention in the winemaking. Ferments are spontaneous from the wild or indigenous yeasts that are in the vineyards and winery. \u003cspan data-mce-fragment=\"1\"\u003eThe 2007 Bannockburn Pinot Noir \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecomprises 20% whole bunch and spent 11 months in French oak barrels from artisan Burgundian coopers. It was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eneither fined nor filtered.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"A very floral, perfumed, classic Pinot Noir nose: fruit, violets, spice and bramble, with nothing in excess. Creamy and weighty across the mid-palate, very flowing, almost juicy sweetness with just enough dusty tannins kicking in to complement a dark finish with hints of espresso and chocolate. Complete, complex and perhaps close to the ultimate expression for a Felton Road Pinot Noir.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFelton Road\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"A classic example of the Felton Road style with perhaps slightly more acidity \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eevident. It's an elegant and complex wine with floral, cherry and spice flavours. It has a great texture and is a wine of subtle power. This is the least expensive Felton Road Pinot Noir but, in line with previous vintages, it looks more appealing than big brothers Block 3 and 5 at this early stage. That's not to say it won't cellar well: it will.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBob Campbell MW, The Real Review - 97 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"The finest Pinot portfolio in New Zealand boasts a complete range of iconic wines - this is the most dramatic and audacious. It fizzles with magic that delivers everything you would wish of it.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMatthew Jukes, Decanter Magazine\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Good pinot noir ruby, fractionally lighter than the same year Calvert and Block 5 wines. In this blind tasting of 60 reds, half pinot noir, the result is nearly a total walkover for Felton Road. What a model this winery is, in setting the pace for pinot noir in southern New Zealand - like a latter-day Te Mata for cabernet \/ merlot. Bouquet is textbook New Zealand pinot noir, explicitly floral in the boronia and dark red roses category, on black and red cherry fruit, beautifully fragrant and clean. Palate follows perfectly, cherries through and through, yet still with the appropriate acid of some underpinning redfruits, showing no sur-maturité \/ excess plummyness, a little lighter than the Felton Calvert. The oaking is exquisite, gently shaping the wine yet in no way dominating. This is one of the most satisfying standard Felton pinots yet, a reference wine for the vintage which can be run in future Cote de Nuits tastings with confidence. Though slightly 'cooler' than the Felton and Craggy Calvert Vineyard wines, this standard Felton pinot illustrates beautifully what pinot noir without a leafy or stalky thread is like. As noted previously with respect to syrah, the dividing line between leafy florals and really sweet florals is subtle. Yet it is exactly this subtle quality which makes the great wines of Burgundy, the Northern Rhone, and yes, Bordeaux too, so exciting and 'refreshing' as Jancis Robinson would say, in comparison with their more burly competitors from warmer parts of the new world. Cellar 5 - 12 years. VALUE.\" \u003cstrong\u003e Geoff Kelly Wine Reviews 18.5\/20 points  \u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Good deep red. Lovely high-pitched aromas and flavours of raspberry, orange peel, spices and flowers. At once sweet and penetrating, with bright acidity framing the wine's ripe flavours and giving it terrific Chambolle-like precision.  Finishes with enticing floral and spicy perfume. Remarkably good.\"  \u003cstrong\u003eSteven Tanzer, International Wine Cellar - 92 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Quite vivid pinky red with a black hue to the core. Perfumed with herbs dominant over the sweet-fruited scents. In the palate it's sweet but not jammy with mouthfilling red fruits, a hint of blackberry, gently gripping finely structured tannins, spicy savoury oak, forest floor, thyme and excellent length. It seems a little unresolved and slightly yeasty on first tasting but evolves beautifully in the glass to reveal all sorts of intricate nuances. It really needs more time but could be coaxed out of its shroud by decanting for immediate drinking.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSue Courtney, www.wineoftheweek.com\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Juicy and concentrated, with fine balance to wild raspberry, blueberry and pervasive wet stone character. Sandalwood and subtle spice highlight the mineral nuances on the finish. Opens up nicely with air. Drink now through 2012.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWine Spectator - 91 points  \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadVineyards_e3b68629-e4ec-45b3-9db7-15a99ff6ae63_1024x1024.jpg?v=1694143628\" alt=\"Felton Road Vineyards Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are T\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Elms (14.7ha), \u003c\/span\u003e\u003cspan\u003eCornish Point (7.6ha), Calvert (4.6ha) and MacMuir (5.1ha). The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eThe Elms Vineyard (14.7ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg alt=\"Felton Road The Elms Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-ElmsVineyard_1024x1024.jpg?v=1694396275\" style=\"margin-top: 100px; margin-bottom: 30px; margin-left: 40px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe Elms Vineyard, at the end of Felton Road, lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell Basin. Immediately above the vineyard lies Stewart Town and a large dam, where water was stored for sluicing the slopes of Bannockburn during the gold-rush, which started in 1862. The fact that this valley was untouched by the gold miners is possibly a reflection of the deep benches of heavy soil that form much of its structure: soils unlikely to hold significant amounts of gold. After the gold miners departed, the slopes were left for sheep to graze until 1991 when Stewart Elms discovered the site's potential for great Pinot Noir, Chardonnay and Riesling. He started to plant in 1992 and Felton Road began.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyard was originally planted over two phases: Blocks 1-9 were planted from 1992-1994 at vine densities of 2667 vines\/ha and Blocks 10-13 were planted in 2001 with vine densities of 4000 vines\/ha. Replanting of Blocks continues where we feel new plant material and higher density will outperform vine age. The vineyard is comprised of 7.7 ha of Pinot Noir, 4.9 ha of Chardonnay and 2.1 ha of Riesling. A wide variety of clones and rootstocks has resulted in a complex patchwork of viticultural trials. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard has two principal soil types. Our preferred soil for Pinot Noir is the deep swathe of Waenga soils that form a bench at the base of the hills. The parent rock is schist and tertiary sediments and the soils have developed on fan detritus from schist alluvial materials with an average 40cm cover of wind accumulated loess. Deeper down there are fine dendritic calcium carbonate accumulations overlying fine gravels and lake-bed sediments. The roots can easily penetrate through the profile and can be readily found at depths of three metres on 15 year old vines. The Waenga soils are of moderate fertility with good water holding capacity. The Lochar series is another fan soil of schist gravels with a thin loess covering. The schist gravels can be seen coming all the way to the surface and reach depths of three metres and more.The very friable sandy gravels are interspersed with bands of sandy clay loam that can cement the gravels into pans, yet are still easily penetrable by vine roots. It is on these soils where we plant Chardonnay and Riesling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the complex variation in soil, slope, elevation and aspect; fruit from The Elms Vineyard is very varied in personality. Pinot Noir from the deepest parts of our Waenga soils in Block 3 display power and complexity. The same bench extends across into Block 5, which also includes a band of clay in the middle and Lochar gravels at the very south of the Block. This generates a unique finesse and depth to the wine. The east sloping Block 2 (and Block 4) is entirely comprised of Lochar gravels and is ideal for Chardonnay and Riesling, while the heavier soils give extra weight to Riesling in Block 1. Block 6, is again, Lochar gravels but on a steeper north facing slope. Farther up the valley nestled against the steeper hills to the south and west, a swathe of heavy Waenga soil occurs again in Blocks 10 and 11.These Blocks are later ripening due to losing the sun earlier and their higher elevation (330 metres compared to 260m of Block 2).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eCornish Point Vineyard (7.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" alt=\"Felton Road Cornish Point Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" data-mce-fragment=\"1\"\u003e\u003cspan\u003eCornish Point is an old gold miners’ settlement located adjacent to the Hartley and Reilly diggings where the first large find of gold was made in the Central Otago gold rush. It was named after the Cornish gold miners who lived there and was abandoned in the late 19th century then planted as an apricot orchard in the mid 20th century. We planted it to vines in 2000. Bordered on one side by the Clutha River and on the other by the Kawarau (now both flooded at this point to form Lake Dunstan), it is unique in being almost totally surrounded by water. The vineyard is adjacent to the entrance to the Cromwell Gorge which results in steady airstreams. This unique location, as well as the proximity to the lake; both help minimise frost.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the low elevation (193-202 metres) and proximity to the lake, fruit from Cornish Point is often the first pick of our harvest (although some Blocks on the heavier soils pick somewhat later). The resulting wines display dense and dark fruit, with warm and inviting textures from usually softer acidities and rounded, well-formed tannins. The bouquet is particularly intense from this vineyard: floral and deep fruit notes predominating. Flavours are always in the dark end of the spectrum, with pronounced secondary notes rather than simple primary fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils are comprised entirely of the Manuherikia series classified as “moderately deep fine sandy loams”. They are a low terrace soil of windblown origin (loess soils) lying on bands of terrace river gravels and older silts. The soils date from the retreat of the glaciers up the Cromwell valley over 20,000 years ago. Deeper down there is clay and significant calcium carbonate deposits agglomerating alluvial pebbles. The depth of the silt loam top soil is quite consistent across the Block at 40cm. There is a small area (Blocks 23, 24 \u0026amp; 25) of more shallow soils on the steeper section rising up against the rocky bluffs of the southern boundary. Although the edges of Cornish Point were eroded by sluicing or other diggings, the vineyard itself is undisturbed soils.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is planted in 18 different clone and rootstock combinations, separated into 25 Blocks. Rows are orientated to 345 degrees so the vines receive an extra hour of morning sun and one less of the hotter afternoon sun. A row width of 2.2 m and vine spacing of 1.13 m results in 4040 vines per hectare. The plants are on three rootstocks: 101.14, Riparia Gloire and 3309 as well as eight Blocks planted to own roots. Clones of Pinot Noir are B114, B115, B667, B777, Abel, AM10\/5, UCD 5, and UCD 6. A small amount of B95 Chardonnay is also planted. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCalvert Vineyard (4.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\" alt=\"Felton Road Calvert Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalvert Vineyard is located just two km east of the Elms Vineyard on Felton Road. The gentle north-east facing slope lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. The tailraces of Bailey’s and Pipeclay Gullys’, that carried away massive amounts of sluiced gold workings, flank the vineyard to the west and east respectively and provide helpful cold air drainage to minimise frost risk. The vineyard land had been home to a few sheep, rabbits and briar bushes prior to the planting of vines in 2001. Felton Road started leasing the entire Calvert Vineyard in 2001 (10.2ha) and in 2013 purchased outright the Willows, Springs and Aurum Blocks totalling 4.6 ha of Pinot Noir.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its low elevation (215-228 metres) and even soil distribution, the grapes ripen early and very consistently at Calvert Vineyard. Normally, the fruit ripens earlier than The Elms Vineyard due to its lower elevation, more sunshine (less shading from the western hills), Dijon clones and range of rootstocks. The wines have excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is comprised entirely of the Bannockburn soil series classified as \"deep silt loams.\" The soils are consistent across and down the slope except a heavier; more silt laden component appearing in the south-eastern corner (Willows Block). The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands along with quartz and fine schist gravels. There is a shallow 20-25cm coating of loess on the surface. Deep down (over 1-2m) there are fine sandy loams and bands of sands, silts and rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. Despite their dense texture, there are no impenetrable layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road designed and planted the Aurum, Willows and Springs Blocks in 2001 to three clones of Pinot Noir (B667, B777, B115). Planting density is 3500 vines\/ha with three different rootstocks (3309, 101.14, Riparia Gloire). Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMacMuir Vineyard (5.1ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Felton Road MacMuir Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadMacMuirVineyard_1024x1024.jpg?v=1694232834\"\u003eMacMuir Vineyard is located just one km east of The Elms Vineyard on Felton Road. It is a gentle north facing slope that lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. MacMuir was originally part of the Calvert property and farmed by Felton Road since 2001. The land was being used to produce various crops of hay and straw for use in our compost, mulch and winter feed for animals, as well as a small productive nut orchard.  In 2010, Felton Road purchased the land from the Calvert family and planting began in 2012 after an extensive period of preparing the soils to optimise soil structure and fertility. Nigel Greening, Felton Road’s owner, is the son of a Muir clan member: Betty Muir, hence the title MacMuir (son of a Muir).Bannockburn seems to have a historic connection to the clan with the eastern half of Bannockburn being known as the Cairnmuir arm, and a number of vineyards in Bannockburn already sporting the Muir name.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the high density planting, diverse range of clones and vine material and heavy silt soils, MacMuir offers a range of complex fruit characters. The low lying vineyard (elevation 216-224 metres) is relatively sheltered and warm with excellent ripening potential. The even soil distribution minimizes variation within and across blocks ensuring consistency of fruit quality and character. The wines show excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality in a similar fashion to Calvert: not surprising considering they share the same soil type and their close proximity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils at MacMuir are comprised of the Bannockburn series classified as \"deep silt loams.\" The consistent north facing slope provides a very uniform soil profile. Only towards the northern boundary, closer to the Kawarau River, do alluvial gravels start making an appearance at depths of around 1.5m. The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands, along with quartz and schist gravels. There is a strong coating of fertile loess on the surface. Deep down (over 1.5-2m) there are fine sandy loams and bands of sands, silts and well-rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMacMuir features our first plantings of the recently released Dijon clones 828 and 943. All remaining vine material was selected from our own vineyards from preferred and monitored mother vines. It is therefore a somewhat “massal” planting of Pinot Noir (from parent vines of UCD 5, Abel, AM10\/5, B114, B115, B667, B777). Planting density is 4667 vines\/ha with the rootstock 3309 used throughout. Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\u003cimg alt=\"Felton Road, Bannockburn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoad_1024x1024.jpg?v=1694220424\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFelton Road, the winery that made Bannockburn famous\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCentral Otago on New Zealand’s South Island is famous for wine, especially Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining recognition.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka (refer the maps below).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn sub-region\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThis part of Central Otago has a distinctive semi-continental climate, found nowhere else in New Zealand.  Being the furthest inland one can be in New Zealand, it is one of the hottest, coldest and driest regions in New Zealand. Maximum summer air temperatures can reach 38°C and winter minimums of -10°C. The diurnal temperature range is typically 15 to 20°C and can be as great as 30°C (30°C during the day and down to 0°C at nights) in the weeks leading up to harvest: unusually high and a key reason for the intense varietal character, palate profile and fresh acidities typical of the region. Rainfall is very low with an annual average of 400mm that normally falls equally throughout the year and along with the low humidity, results in very low disease pressure.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bannockburn is Central Otago’s vinous sweet spot. I wrote this many years ago after tasting an extensive selection of pinot noir from Central Otago. That statement is as valid today as it was nearly two decades ago. Bannockburn wines achieve a consistency that must be the envy of winemakers in many other Central Otago subregions. It is an overstatement to say that Bannockburn doesn’t do bad vintages, but the sub-region certainly seems to ripen its grape crop with relative ease, although it is hard to generalise about an area that boasts many different soil types and vineyard aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlthough vintage, vineyard site and winemaking techniques blur regional definition, I do think that Bannockburn has a distinctive fruit-forward style that distinguishes it from other Central Otago subregions. I often find opulent plum and dark cherry flavours and a very attractive Musigny-like texture. That was particularly evident in the recent Central Otago new release tasting where we tasted 76 samples of pinot noir grouped by vintage and subregion. The seven Bannockburn wines from 2017 and the 12 wines from 2016 all showed discernible subregional characters that I would describe as plump, silken textures with plum and cherry flavours together with a suggestion of spice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eI then asked Blair Walter, Felton Road's winemaker, if he could describe the climatic\/geographic features that make Bannockburn so special. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\"The soils in Bannockburn are very variable: 10 different soil types are described along the 3km length of Felton Road making it hard to generalise. I believe the heavier textured soils (with more silt and clay) offer a more velvet-like tannin to the wines. Bannockburn has many gentle north-facing slopes with a predominance of heavy silt soils. Also, these north-facing slopes have accumulated reasonable A horizons from the wind-blow loess that has blown down the valley from the dominant northerly winds. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe heavier soils are interesting as they can help retard the ripening, which nowadays in a warmer subregion with warmer vintages than 20-25 years ago, is positive. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn has a climate that can ripen easily (shared with other Cromwell Basin subregions), so ripeness of fruit is always a feature with dark cherry and sometimes black plum characters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSitting up against the Carrick Range, the western part of Bannockburn often receives higher rainfall. While not normally something that is seen as positive for vineyards, when you receive such low annual and growing-season rainfall in the first instance, higher rainfall is seen as positive. We sometimes need to utilise irrigation in dry periods and we find the seasons with the higher level of rainfall are almost always our best. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlso, an interesting point is that the subregion was relatively easy to define: bordered by the Kawarau River to the north, arcing from the west from the exit of the Kawarau Gorge to the east at the entrance to the Cromwell Gorge, with the 400m elevation line to the south. Beyond this, it is regarded as too cool, and the fact that there is almost no plantable land as the hillsides become too steep, rocky, soilless, wind-exposed and potentially difficult to get water to.\" \u003c\/span\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: #808080;\"\u003eBob Campbell MW, The Real Review\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Central Otago wine sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CentralOtagowithrelief_7a5db800-ef9b-4b7f-b2a7-09fd1c3cdb3c_1024x1024.jpg?v=1694402420\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadwinemakerBlairWalter_1024x1024.jpg?v=1694151570\" alt=\"Felton Road winemaker Blair Walter\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road winemaker Blair Walter\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road is located in Bannockburn, Central Otago, New Zealand; the most southerly wine growing region in the world. The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. The latitude of 45 degrees south is similar to Oregon's Willamette Valley and some of the finest wine regions of France. In addition, the climate has a number of characteristics that seem to be particularly favourable to Pinot Noir.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road was purchased in 2000 by Nigel Greening, a self-described Pinot Noir addict from England and has been farmed organically and biodynamically since then. Felton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are The Elms, Cornish Point, Calvert and MacMuir. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 14.7 hectare Elms vineyard was selected by Stewart Elms in 1991 and planted the following year. It is a gentle north-facing valley, one of the few in Bannockburn to escape the attention of the gold miners. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Around half of the vineyard is planted with Pinot Noir, the rest with Chardonnay and Riesling. This vineyard defines the core of Felton Road's wines.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 7.6 hectare vineyard nearby at Cornish Point was planted in 2000 and is dedicated mostly to Pinot Noir, with 0.3 ha of Chardonnay. There are 18 different combinations of Pinot Noir clones and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory possibilities of Pinot Noir and its possibilities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 4\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e.6 hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCalvert Vineyard, made up of the Willows, Springs and Aurum Blocks, was originally part of the Calvert property and was planted entirely to Pinot Noir in 2001 by Felton Road. It was leased from 2001 to 2013 when it was purchased by Felton Road.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road started leasing the entire Calvert Vineyard (10.2 ha) in 2001, and in 2013, when the vineyard came up for sale, purchased outright the Willows, Springs and Aurum Blocks (4.6 ha) which are planted solely to Pinot Noir. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSituated just west of the Calvert vineyard is the \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e5.1\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eMacMuir vineyard which was also originally part of the Calvert property. It was purchased by Felton Road in 2010 and planted to Pinot Noir in 2012.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, and no fining or filtration, allow the unique vineyard characters to further express their considerable personality. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are planted at vine densities of between 2700 to 4000 vines\/ha, with more recent plantings up to 5000 vines\/ha.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road's winemaker is Blair Walter, who studied at Lincoln University and Oregon State University before working in New Zealand, Australia, Oregon, Napa Valley, and Burgundy. The philosophy is to let the fruit speak for itself: gentle handling and as little intervention as possible. The wine is given a helping hand to express itself. In order to best preserve this personality, all wines are bottled with screwcap closures. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSince the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation. Despite the fame, a gentle philosophy drives Felton Road. For example, owner Nigel Greening believes that growth is by its own definition, unsustainable. In 2001, he decided that Felton Road would never grow beyond 400 barrels (150,000 bottles).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896839934193,"sku":"","price":145.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/felton-road-bannockburn-pinot-noir-2007_72fdcec3-a6d6-4c1a-af39-eacf15edef98.jpg?v=1700605810"},{"product_id":"felton-road-bannockburn-pinot-noir-2006","title":"Felton Road Bannockburn Pinot Noir 2006","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"If Central Otago was the Côte de Nuits, then Bannockburn would likely be Vosne-Romanee and I'm going to hang it right out and say that Felton Road would be the top gun, the DRC.\"  James Suckling\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Felton Road Bannockburn Pinot Noir is a blend from The Elms, Cornish Point and Calvert vineyards. The different vineyards and blocks are vinified separately and are recombined at the time of racking out of barrel just prior to bottling.  It is this mix of vineyard origin and vine age that provides the wine with many layers of flavours and textures.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Block 3 is sublime, but this one isn't bad either! The fresh red berry aromas carry a hint of sappy complexity and the palate is delightfully silky. All fragrance and finesse.\"  Lester Jesberg\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. There is minimal intervention in the winemaking. Ferments are spontaneous from the wild or indigenous yeasts that are in the vineyards and winery. \u003cspan data-mce-fragment=\"1\"\u003eThe 2006 Bannockburn Pinot Noir \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003espent 11 months in French oak barrels from artisan Burgundian coopers. It was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eneither fined nor filtered.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"We bottled the Pinot Noir just before vintage and I am delighted with how it is looking: riper and a more elegant than the cooler 2004 and 2005 vintages, it has lovely silky tannins and is drinking very well even this close to bottling. We know from our experience of these warmer vintages that the wines age very well indeed, so this is likely to be a wine one can enjoy and watch evolve over many years to come.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDeep garnet with purple tints. A nose of plum, dark cherry and herbs with oriental spice. Ripeness drives the palate, no jamminess but a rich, dark compote of black fruit laced with raspberry and chocolate. Ripe, dusty fine tannins complete the finish. The wine will drink well from release but will build in scale and complexity for at least 5 years.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFelton Road\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"2006 Felton Road is a mere pup, with distinct purples in its colour and being chock-full of black cherry fruit. It's richly flavoured and full-bodied, with considerable weight from alcohol and plenty of soft almost viscous tannins, but the whole comes together well and achieves excellent balance. Bourne admired the 'pure fruit with dark cherries and plums. Tight structure.' This is a dense pinot\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e, absolutely benchmark Central Otago\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e and particularly Bannocknurn in style. It needs at least two years in bottle and should age brilliantly.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGourmet Traveller Wine - 95 points  \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e★★★★★\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Concentrated, weighty wine with a rich and appealing texture. Lovely chewy texture - long with pleasing layers of flavour on the finish. Quite complex. Ripe.\" \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Bob Campbell MW, The Real Review - 95 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"A vertical tasting of the Felton Road pinot noirs, starting with 1997 and finishing with the new release 2006, was a convincing demonstration of facts proving theories. They had a remarkable consistency of colour, alcohol (all between 13.5 per cent and 14.5per cent), structure and texture. My tasting note for the 2006 Pinot Noir (the main wine, the other two being Calvert and Cornish single-vineyard wines) was: 'Brilliant clarity yet no filtration, extremely fine, long and pure, a simple evocation of place and variety with great development potential.' I wrote that restrained note without having read the background material and with the gloriously fragrant and complex 2005 trying hard to steal the thunder of the '06.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Halliday, Halliday Wine Companion \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e- 94 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe 2006 Pinot Noir\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e has intense violet\/ dark cherry\/ ginger aromas. The palate is well concentrated with dark cherry\/ red currant\/ ginger flavours and silky sweet loose knit tannins. It finishes long and smooth with some minerally notes. This is a beautifully weighted wine with lovely overall line and length.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAndrew Caillard MW – 94 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFelton Road's winemaker recently opened 10 vintages of his renowned Central Otago, NZ, pinot noirs. The 2006 is a knockout.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMax Allen, The Weekend Australian Magazine\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Block 3 is sublime, but this one isn't bad either! The fresh red berry aromas carry a hint of sappy complexity and the palate is delightfully silky. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAll fragrance and finesse\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLester Jesberg, Winewise - Highly Recommended  \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e★★★★(★)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Deep, ruby garnet with an almost opaque core, it is immediately mesmeric on the nose with aromas of chocolate, cherries and a nuance of musky florals. This is a thick textured, full-bodied, sweet flavoured pinot with a smoky, savoury undercurrent, velvety tannins, an earthy depth, a touch of anise like spices and a brightness to the lifted finish that goes on and on. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVery smart\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e. Moreish. 14.5% alc.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSue Courtney, www.wineoftheweek.com\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cimg alt=\"Felton Road Vineyards Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadVineyards_e3b68629-e4ec-45b3-9db7-15a99ff6ae63_1024x1024.jpg?v=1694143628\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are T\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Elms (14.7ha), \u003c\/span\u003e\u003cspan\u003eCornish Point (7.6ha), Calvert (4.6ha) and MacMuir (5.1ha). The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eThe Elms Vineyard (14.7ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg style=\"margin-top: 100px; margin-bottom: 30px; margin-left: 40px; float: right;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-ElmsVineyard_1024x1024.jpg?v=1694396275\" alt=\"Felton Road The Elms Vineyard\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe Elms Vineyard, at the end of Felton Road, lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell Basin. Immediately above the vineyard lies Stewart Town and a large dam, where water was stored for sluicing the slopes of Bannockburn during the gold-rush, which started in 1862. The fact that this valley was untouched by the gold miners is possibly a reflection of the deep benches of heavy soil that form much of its structure: soils unlikely to hold significant amounts of gold. After the gold miners departed, the slopes were left for sheep to graze until 1991 when Stewart Elms discovered the site's potential for great Pinot Noir, Chardonnay and Riesling. He started to plant in 1992 and Felton Road began.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyard was originally planted over two phases: Blocks 1-9 were planted from 1992-1994 at vine densities of 2667 vines\/ha and Blocks 10-13 were planted in 2001 with vine densities of 4000 vines\/ha. Replanting of Blocks continues where we feel new plant material and higher density will outperform vine age. The vineyard is comprised of 7.7 ha of Pinot Noir, 4.9 ha of Chardonnay and 2.1 ha of Riesling. A wide variety of clones and rootstocks has resulted in a complex patchwork of viticultural trials. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard has two principal soil types. Our preferred soil for Pinot Noir is the deep swathe of Waenga soils that form a bench at the base of the hills. The parent rock is schist and tertiary sediments and the soils have developed on fan detritus from schist alluvial materials with an average 40cm cover of wind accumulated loess. Deeper down there are fine dendritic calcium carbonate accumulations overlying fine gravels and lake-bed sediments. The roots can easily penetrate through the profile and can be readily found at depths of three metres on 15 year old vines. The Waenga soils are of moderate fertility with good water holding capacity. The Lochar series is another fan soil of schist gravels with a thin loess covering. The schist gravels can be seen coming all the way to the surface and reach depths of three metres and more.The very friable sandy gravels are interspersed with bands of sandy clay loam that can cement the gravels into pans, yet are still easily penetrable by vine roots. It is on these soils where we plant Chardonnay and Riesling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the complex variation in soil, slope, elevation and aspect; fruit from The Elms Vineyard is very varied in personality. Pinot Noir from the deepest parts of our Waenga soils in Block 3 display power and complexity. The same bench extends across into Block 5, which also includes a band of clay in the middle and Lochar gravels at the very south of the Block. This generates a unique finesse and depth to the wine. The east sloping Block 2 (and Block 4) is entirely comprised of Lochar gravels and is ideal for Chardonnay and Riesling, while the heavier soils give extra weight to Riesling in Block 1. Block 6, is again, Lochar gravels but on a steeper north facing slope. Farther up the valley nestled against the steeper hills to the south and west, a swathe of heavy Waenga soil occurs again in Blocks 10 and 11.These Blocks are later ripening due to losing the sun earlier and their higher elevation (330 metres compared to 260m of Block 2).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eCornish Point Vineyard (7.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Felton Road Cornish Point Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\"\u003e\u003cspan\u003eCornish Point is an old gold miners’ settlement located adjacent to the Hartley and Reilly diggings where the first large find of gold was made in the Central Otago gold rush. It was named after the Cornish gold miners who lived there and was abandoned in the late 19th century then planted as an apricot orchard in the mid 20th century. We planted it to vines in 2000. Bordered on one side by the Clutha River and on the other by the Kawarau (now both flooded at this point to form Lake Dunstan), it is unique in being almost totally surrounded by water. The vineyard is adjacent to the entrance to the Cromwell Gorge which results in steady airstreams. This unique location, as well as the proximity to the lake; both help minimise frost.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the low elevation (193-202 metres) and proximity to the lake, fruit from Cornish Point is often the first pick of our harvest (although some Blocks on the heavier soils pick somewhat later). The resulting wines display dense and dark fruit, with warm and inviting textures from usually softer acidities and rounded, well-formed tannins. The bouquet is particularly intense from this vineyard: floral and deep fruit notes predominating. Flavours are always in the dark end of the spectrum, with pronounced secondary notes rather than simple primary fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils are comprised entirely of the Manuherikia series classified as “moderately deep fine sandy loams”. They are a low terrace soil of windblown origin (loess soils) lying on bands of terrace river gravels and older silts. The soils date from the retreat of the glaciers up the Cromwell valley over 20,000 years ago. Deeper down there is clay and significant calcium carbonate deposits agglomerating alluvial pebbles. The depth of the silt loam top soil is quite consistent across the Block at 40cm. There is a small area (Blocks 23, 24 \u0026amp; 25) of more shallow soils on the steeper section rising up against the rocky bluffs of the southern boundary. Although the edges of Cornish Point were eroded by sluicing or other diggings, the vineyard itself is undisturbed soils.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is planted in 18 different clone and rootstock combinations, separated into 25 Blocks. Rows are orientated to 345 degrees so the vines receive an extra hour of morning sun and one less of the hotter afternoon sun. A row width of 2.2 m and vine spacing of 1.13 m results in 4040 vines per hectare. The plants are on three rootstocks: 101.14, Riparia Gloire and 3309 as well as eight Blocks planted to own roots. Clones of Pinot Noir are B114, B115, B667, B777, Abel, AM10\/5, UCD 5, and UCD 6. A small amount of B95 Chardonnay is also planted. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCalvert Vineyard (4.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Felton Road Calvert Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalvert Vineyard is located just two km east of the Elms Vineyard on Felton Road. The gentle north-east facing slope lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. The tailraces of Bailey’s and Pipeclay Gullys’, that carried away massive amounts of sluiced gold workings, flank the vineyard to the west and east respectively and provide helpful cold air drainage to minimise frost risk. The vineyard land had been home to a few sheep, rabbits and briar bushes prior to the planting of vines in 2001. Felton Road started leasing the entire Calvert Vineyard in 2001 (10.2ha) and in 2013 purchased outright the Willows, Springs and Aurum Blocks totalling 4.6 ha of Pinot Noir.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its low elevation (215-228 metres) and even soil distribution, the grapes ripen early and very consistently at Calvert Vineyard. Normally, the fruit ripens earlier than The Elms Vineyard due to its lower elevation, more sunshine (less shading from the western hills), Dijon clones and range of rootstocks. The wines have excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is comprised entirely of the Bannockburn soil series classified as \"deep silt loams.\" The soils are consistent across and down the slope except a heavier; more silt laden component appearing in the south-eastern corner (Willows Block). The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands along with quartz and fine schist gravels. There is a shallow 20-25cm coating of loess on the surface. Deep down (over 1-2m) there are fine sandy loams and bands of sands, silts and rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. Despite their dense texture, there are no impenetrable layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road designed and planted the Aurum, Willows and Springs Blocks in 2001 to three clones of Pinot Noir (B667, B777, B115). Planting density is 3500 vines\/ha with three different rootstocks (3309, 101.14, Riparia Gloire). Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMacMuir Vineyard (5.1ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadMacMuirVineyard_1024x1024.jpg?v=1694232834\" alt=\"Felton Road MacMuir Vineyard\"\u003eMacMuir Vineyard is located just one km east of The Elms Vineyard on Felton Road. It is a gentle north facing slope that lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. MacMuir was originally part of the Calvert property and farmed by Felton Road since 2001. The land was being used to produce various crops of hay and straw for use in our compost, mulch and winter feed for animals, as well as a small productive nut orchard.  In 2010, Felton Road purchased the land from the Calvert family and planting began in 2012 after an extensive period of preparing the soils to optimise soil structure and fertility. Nigel Greening, Felton Road’s owner, is the son of a Muir clan member: Betty Muir, hence the title MacMuir (son of a Muir).Bannockburn seems to have a historic connection to the clan with the eastern half of Bannockburn being known as the Cairnmuir arm, and a number of vineyards in Bannockburn already sporting the Muir name.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the high density planting, diverse range of clones and vine material and heavy silt soils, MacMuir offers a range of complex fruit characters. The low lying vineyard (elevation 216-224 metres) is relatively sheltered and warm with excellent ripening potential. The even soil distribution minimizes variation within and across blocks ensuring consistency of fruit quality and character. The wines show excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality in a similar fashion to Calvert: not surprising considering they share the same soil type and their close proximity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils at MacMuir are comprised of the Bannockburn series classified as \"deep silt loams.\" The consistent north facing slope provides a very uniform soil profile. Only towards the northern boundary, closer to the Kawarau River, do alluvial gravels start making an appearance at depths of around 1.5m. The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands, along with quartz and schist gravels. There is a strong coating of fertile loess on the surface. Deep down (over 1.5-2m) there are fine sandy loams and bands of sands, silts and well-rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMacMuir features our first plantings of the recently released Dijon clones 828 and 943. All remaining vine material was selected from our own vineyards from preferred and monitored mother vines. It is therefore a somewhat “massal” planting of Pinot Noir (from parent vines of UCD 5, Abel, AM10\/5, B114, B115, B667, B777). Planting density is 4667 vines\/ha with the rootstock 3309 used throughout. Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoad_1024x1024.jpg?v=1694220424\" alt=\"Felton Road, Bannockburn\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFelton Road, the winery that made Bannockburn famous\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCentral Otago on New Zealand’s South Island is famous for wine, especially Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining recognition.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka (refer the maps below).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn sub-region\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThis part of Central Otago has a distinctive semi-continental climate, found nowhere else in New Zealand.  Being the furthest inland one can be in New Zealand, it is one of the hottest, coldest and driest regions in New Zealand. Maximum summer air temperatures can reach 38°C and winter minimums of -10°C. The diurnal temperature range is typically 15 to 20°C and can be as great as 30°C (30°C during the day and down to 0°C at nights) in the weeks leading up to harvest: unusually high and a key reason for the intense varietal character, palate profile and fresh acidities typical of the region. Rainfall is very low with an annual average of 400mm that normally falls equally throughout the year and along with the low humidity, results in very low disease pressure.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bannockburn is Central Otago’s vinous sweet spot. I wrote this many years ago after tasting an extensive selection of pinot noir from Central Otago. That statement is as valid today as it was nearly two decades ago. Bannockburn wines achieve a consistency that must be the envy of winemakers in many other Central Otago subregions. It is an overstatement to say that Bannockburn doesn’t do bad vintages, but the sub-region certainly seems to ripen its grape crop with relative ease, although it is hard to generalise about an area that boasts many different soil types and vineyard aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlthough vintage, vineyard site and winemaking techniques blur regional definition, I do think that Bannockburn has a distinctive fruit-forward style that distinguishes it from other Central Otago subregions. I often find opulent plum and dark cherry flavours and a very attractive Musigny-like texture. That was particularly evident in the recent Central Otago new release tasting where we tasted 76 samples of pinot noir grouped by vintage and subregion. The seven Bannockburn wines from 2017 and the 12 wines from 2016 all showed discernible subregional characters that I would describe as plump, silken textures with plum and cherry flavours together with a suggestion of spice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eI then asked Blair Walter, Felton Road's winemaker, if he could describe the climatic\/geographic features that make Bannockburn so special. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\"The soils in Bannockburn are very variable: 10 different soil types are described along the 3km length of Felton Road making it hard to generalise. I believe the heavier textured soils (with more silt and clay) offer a more velvet-like tannin to the wines. Bannockburn has many gentle north-facing slopes with a predominance of heavy silt soils. Also, these north-facing slopes have accumulated reasonable A horizons from the wind-blow loess that has blown down the valley from the dominant northerly winds. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe heavier soils are interesting as they can help retard the ripening, which nowadays in a warmer subregion with warmer vintages than 20-25 years ago, is positive. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn has a climate that can ripen easily (shared with other Cromwell Basin subregions), so ripeness of fruit is always a feature with dark cherry and sometimes black plum characters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSitting up against the Carrick Range, the western part of Bannockburn often receives higher rainfall. While not normally something that is seen as positive for vineyards, when you receive such low annual and growing-season rainfall in the first instance, higher rainfall is seen as positive. We sometimes need to utilise irrigation in dry periods and we find the seasons with the higher level of rainfall are almost always our best. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlso, an interesting point is that the subregion was relatively easy to define: bordered by the Kawarau River to the north, arcing from the west from the exit of the Kawarau Gorge to the east at the entrance to the Cromwell Gorge, with the 400m elevation line to the south. Beyond this, it is regarded as too cool, and the fact that there is almost no plantable land as the hillsides become too steep, rocky, soilless, wind-exposed and potentially difficult to get water to.\" \u003c\/span\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: #808080;\"\u003eBob Campbell MW, The Real Review\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CentralOtagowithrelief_7a5db800-ef9b-4b7f-b2a7-09fd1c3cdb3c_1024x1024.jpg?v=1694402420\" alt=\"Central Otago wine sub-regions\"\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Felton Road winemaker Blair Walter\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadwinemakerBlairWalter_1024x1024.jpg?v=1694151570\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road winemaker Blair Walter\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road is located in Bannockburn, Central Otago, New Zealand; the most southerly wine growing region in the world. The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. The latitude of 45 degrees south is similar to Oregon's Willamette Valley and some of the finest wine regions of France. In addition, the climate has a number of characteristics that seem to be particularly favourable to Pinot Noir.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road was purchased in 2000 by Nigel Greening, a self-described Pinot Noir addict from England and has been farmed organically and biodynamically since then. Felton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are The Elms, Cornish Point, Calvert and MacMuir. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 14.7 hectare Elms vineyard was selected by Stewart Elms in 1991 and planted the following year. It is a gentle north-facing valley, one of the few in Bannockburn to escape the attention of the gold miners. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Around half of the vineyard is planted with Pinot Noir, the rest with Chardonnay and Riesling. This vineyard defines the core of Felton Road's wines.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 7.6 hectare vineyard nearby at Cornish Point was planted in 2000 and is dedicated mostly to Pinot Noir, with 0.3 ha of Chardonnay. There are 18 different combinations of Pinot Noir clones and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory possibilities of Pinot Noir and its possibilities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 4\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e.6 hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCalvert Vineyard, made up of the Willows, Springs and Aurum Blocks, was originally part of the Calvert property and was planted entirely to Pinot Noir in 2001 by Felton Road. It was leased from 2001 to 2013 when it was purchased by Felton Road.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road started leasing the entire Calvert Vineyard (10.2 ha) in 2001, and in 2013, when the vineyard came up for sale, purchased outright the Willows, Springs and Aurum Blocks (4.6 ha) which are planted solely to Pinot Noir. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSituated just west of the Calvert vineyard is the \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e5.1\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eMacMuir vineyard which was also originally part of the Calvert property. It was purchased by Felton Road in 2010 and planted to Pinot Noir in 2012.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, and no fining or filtration, allow the unique vineyard characters to further express their considerable personality. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are planted at vine densities of between 2700 to 4000 vines\/ha, with more recent plantings up to 5000 vines\/ha.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road's winemaker is Blair Walter, who studied at Lincoln University and Oregon State University before working in New Zealand, Australia, Oregon, Napa Valley, and Burgundy. The philosophy is to let the fruit speak for itself: gentle handling and as little intervention as possible. The wine is given a helping hand to express itself. In order to best preserve this personality, all wines are bottled with screwcap closures. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSince the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation. Despite the fame, a gentle philosophy drives Felton Road. For example, owner Nigel Greening believes that growth is by its own definition, unsustainable. In 2001, he decided that Felton Road would never grow beyond 400 barrels (150,000 bottles).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896839966961,"sku":"","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/felton-road-bannockburn-pinot-noir-2006.jpg?v=1700609666"},{"product_id":"felton-road-block-5-pinot-noir-2019","title":"Felton Road Block 5 Pinot Noir 2019","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of New Zealand 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"If Central Otago was the Côte de Nuits, then Bannockburn would likely be Vosne-Romanee and I'm going to hang it right out and say that Felton Road would be the top gun, the DRC.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Felton Road Block 5 Pinot Noir is an iconic Central Otago pinot noir, much sought after and as rare as hen's teeth.  Block 5 is situated on a gentle north facing slope in the heart of The Elms vineyard and was planted in 1993. \u003c\/span\u003eThe vineyard is farmed biodynamically and is fully certified by Demeter. There is minimal intervention in the winemaking. Ferments are spontaneous from the wild or indigenous yeasts that are in the vineyards and winery. The wine is neither fined nor filtered. The 2019 Block 5 comprises 20% whole bunch and spent 16 months in barrel (30% new oak).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"An alluring style that draws you in with its silken texture. It is pure, inviting and might be called sumptuous if not for an arrow-like line of acidity and whole-bunch-derived sappiness bringing up the rear, taking that ethereal texture and urging this wine forward. The finish is interminable, with satisfying savory, spicy characters persisting alongside woody herbs and broody black fruit. There is the merest hint of heat, which is the only minor gripe in this near-perfect Central Pinot.\"  Vinous\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Aromatically very expressive, complete and alluring: florals, black cherry, spice and undergrowth are all present. The palate is so harmonised and integrated that it's difficult to discern individual characters – a hallmark of a real classic. Finely woven tannins build and coat the mouth for a masterclass in texture. Vibrant fruit and acidity allow the finish to crescendo and take an eternity to gracefully fade.\"  \u003cstrong data-mce-fragment=\"1\"\u003eFelton Road\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eCertainly Felton Road's 2019 pinots are a memorable set of wines and among their best releases to date. These are so energetic and reflect the combined effect of careful and dedicated farming of site-specific characters. The Felton Road Block 5 Pinot Noir 2019 is sensational and has a fleshy and supple core of vibrant fruit with long, immaculately toned tannins. It delivers such intense flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eV\u003cspan data-mce-fragment=\"1\"\u003eery fragrant nose here with deeply woven complexity. Earthy nuances, bracken, leaves and spiced red cherries abound with roses and violets, as well as blueberries. The palate has long tannins that extrude deep along a central spine. Lots of blueberry and red-cherry flavors. The contained, fleshy feel of the palate is really something and this always powerful wine is in such, supple and fluid form. Drink or hold.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling\u003c\/strong\u003e\u003cstrong\u003e, JamesSuckling.com – 98 points \u003c\/strong\u003e\u003cstrong\u003eand Top 100 Wines of \u003c\/strong\u003e\u003cstrong\u003eNew Zealand\u003c\/strong\u003e\u003cstrong\u003e 2021\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003e \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eAn alluring style that draws you in with its silken texture. It is pure, inviting and might be called sumptuous if not for an arrow-like line of acidity and whole-bunch-derived sappiness bringing up the rear, taking that ethereal texture and urging this wine forward. The finish is interminable, with satisfying savory, spicy characters persisting alongside woody herbs and broody black fruit. At 14.5% alcohol, there is the merest hint of heat, which is the only minor gripe in this near-perfect Central Pinot.\u003c\/span\u003e\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Vinous\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eFirmly-structured pinot noir with concentrated plum, dark cherry, violet, savoury and spicy flavours that suggest coffee and dried herbs. A wine that is clearly built for the long-haul. Will benefit from aeration.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drink: 2021–2039.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review \u003c\/strong\u003e\u003cstrong\u003e– 96 points  \u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eTop 100 Wines of New Zealand 2021 - James Suckling\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlock 5\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg alt=\"Felton Road Block 5 Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-ElmsBlock5Cropped_600x600.jpg?v=1694403732\" style=\"margin-top: 65px; margin-bottom: 30px; margin-left: 40px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBlock 5 is situated on a gentle north facing slope in the heart of The Elms vineyard. Planted in 1993, the 1.70 hectare block sits at an elevation of 260m and rises around 25 metres from north to south. Given the higher elevation of The Elms and heavier soils, ripening is slower and harvest tends to be slightly later than the other three vineyards.\u003c\/p\u003e\n\u003cp\u003eIts immediate neighbour and sibling to the west is the larger 2.14 hectare Block 3. Block 5, compared to Block 3, tends to be more floral, more delicate, and have a seamless and finer structured palate with greater elegance. Block 3 usually has a richer, more fuller bodied palate with more exotic and bold aromas and flavours: crushed herbs, spice and chocolate\/mocha characters. The structure relies on its breadth and well-knit tannins. Simplified descriptors could be: focussed, graceful and more linear for the Block 5;  diverse, extroverted and weighty for the Block 3. Winemaking is very similar for both wines, except that the Block 5 usually spends around 16-17 months in barrel while Block 3 is usually 13-14 months.\u003c\/p\u003e\n\u003cp\u003eBlock 5 is located just to the east of Block 3 on a similar slope that is slightly more east facing with a more diverse soil composition. There is a clay ridge (lake bed sediments) that originates on the eastern side of Block 3 and separates the two blocks. These lake bed sediments extend into the centre of Block 5. Below this, are the same Waenga soils found in Block 3, and above in the top quarter of the block, is another fan soil of schist gravels with a thinner loess covering called Lochar. These very friable sandy gravels are interspersed with bands of sandy clay loam that can cement the gravels into pans, yet are still easily penetrable by vine roots. \u003c\/p\u003e\n\u003cp\u003eBlock 5 is planted predominantly to clone UCD 5 \u0026amp; 6 with a small amount of AM10\/5 (but from a further source). Vine density is 2667 vines\/ha with 2.5m rows and 1.5m between vines. Most of these original plantings are on rootstock Riparia Gloire with the balance on own roots. There is also a 2008 replanting with Abel on rootstock 3309 at the increased vine density of 4667 vine\/ha.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cimg alt=\"Felton Road Vineyards Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadVineyards_e3b68629-e4ec-45b3-9db7-15a99ff6ae63_1024x1024.jpg?v=1694143628\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are T\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Elms (14.7ha), \u003c\/span\u003e\u003cspan\u003eCornish Point (7.6ha), Calvert (4.6ha) and MacMuir (5.1ha). The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eThe Elms Vineyard (14.7ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-ElmsVineyard_1024x1024.jpg?v=1694396275\" alt=\"Felton Road The Elms Vineyard\" style=\"margin-top: 100px; margin-bottom: 30px; margin-left: 40px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe Elms Vineyard, at the end of Felton Road, lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell Basin. Immediately above the vineyard lies Stewart Town and a large dam, where water was stored for sluicing the slopes of Bannockburn during the gold-rush, which started in 1862. The fact that this valley was untouched by the gold miners is possibly a reflection of the deep benches of heavy soil that form much of its structure: soils unlikely to hold significant amounts of gold. After the gold miners departed, the slopes were left for sheep to graze until 1991 when Stewart Elms discovered the site's potential for great Pinot Noir, Chardonnay and Riesling. He started to plant in 1992 and Felton Road began.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyard was originally planted over two phases: Blocks 1-9 were planted from 1992-1994 at vine densities of 2667 vines\/ha and Blocks 10-13 were planted in 2001 with vine densities of 4000 vines\/ha. Replanting of Blocks continues where we feel new plant material and higher density will outperform vine age. The vineyard is comprised of 7.7 ha of Pinot Noir, 4.9 ha of Chardonnay and 2.1 ha of Riesling. A wide variety of clones and rootstocks has resulted in a complex patchwork of viticultural trials. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard has two principal soil types. Our preferred soil for Pinot Noir is the deep swathe of Waenga soils that form a bench at the base of the hills. The parent rock is schist and tertiary sediments and the soils have developed on fan detritus from schist alluvial materials with an average 40cm cover of wind accumulated loess. Deeper down there are fine dendritic calcium carbonate accumulations overlying fine gravels and lake-bed sediments. The roots can easily penetrate through the profile and can be readily found at depths of three metres on 15 year old vines. The Waenga soils are of moderate fertility with good water holding capacity. The Lochar series is another fan soil of schist gravels with a thin loess covering. The schist gravels can be seen coming all the way to the surface and reach depths of three metres and more.The very friable sandy gravels are interspersed with bands of sandy clay loam that can cement the gravels into pans, yet are still easily penetrable by vine roots. It is on these soils where we plant Chardonnay and Riesling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the complex variation in soil, slope, elevation and aspect; fruit from The Elms Vineyard is very varied in personality. Pinot Noir from the deepest parts of our Waenga soils in Block 3 display power and complexity. The same bench extends across into Block 5, which also includes a band of clay in the middle and Lochar gravels at the very south of the Block. This generates a unique finesse and depth to the wine. The east sloping Block 2 (and Block 4) is entirely comprised of Lochar gravels and is ideal for Chardonnay and Riesling, while the heavier soils give extra weight to Riesling in Block 1. Block 6, is again, Lochar gravels but on a steeper north facing slope. Farther up the valley nestled against the steeper hills to the south and west, a swathe of heavy Waenga soil occurs again in Blocks 10 and 11.These Blocks are later ripening due to losing the sun earlier and their higher elevation (330 metres compared to 260m of Block 2).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eCornish Point Vineyard (7.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Felton Road Cornish Point Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\"\u003e\u003cspan\u003eCornish Point is an old gold miners’ settlement located adjacent to the Hartley and Reilly diggings where the first large find of gold was made in the Central Otago gold rush. It was named after the Cornish gold miners who lived there and was abandoned in the late 19th century then planted as an apricot orchard in the mid 20th century. We planted it to vines in 2000. Bordered on one side by the Clutha River and on the other by the Kawarau (now both flooded at this point to form Lake Dunstan), it is unique in being almost totally surrounded by water. The vineyard is adjacent to the entrance to the Cromwell Gorge which results in steady airstreams. This unique location, as well as the proximity to the lake; both help minimise frost.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the low elevation (193-202 metres) and proximity to the lake, fruit from Cornish Point is often the first pick of our harvest (although some Blocks on the heavier soils pick somewhat later). The resulting wines display dense and dark fruit, with warm and inviting textures from usually softer acidities and rounded, well-formed tannins. The bouquet is particularly intense from this vineyard: floral and deep fruit notes predominating. Flavours are always in the dark end of the spectrum, with pronounced secondary notes rather than simple primary fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils are comprised entirely of the Manuherikia series classified as “moderately deep fine sandy loams”. They are a low terrace soil of windblown origin (loess soils) lying on bands of terrace river gravels and older silts. The soils date from the retreat of the glaciers up the Cromwell valley over 20,000 years ago. Deeper down there is clay and significant calcium carbonate deposits agglomerating alluvial pebbles. The depth of the silt loam top soil is quite consistent across the Block at 40cm. There is a small area (Blocks 23, 24 \u0026amp; 25) of more shallow soils on the steeper section rising up against the rocky bluffs of the southern boundary. Although the edges of Cornish Point were eroded by sluicing or other diggings, the vineyard itself is undisturbed soils.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is planted in 18 different clone and rootstock combinations, separated into 25 Blocks. Rows are orientated to 345 degrees so the vines receive an extra hour of morning sun and one less of the hotter afternoon sun. A row width of 2.2 m and vine spacing of 1.13 m results in 4040 vines per hectare. The plants are on three rootstocks: 101.14, Riparia Gloire and 3309 as well as eight Blocks planted to own roots. Clones of Pinot Noir are B114, B115, B667, B777, Abel, AM10\/5, UCD 5, and UCD 6. A small amount of B95 Chardonnay is also planted. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCalvert Vineyard (4.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Felton Road Calvert Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalvert Vineyard is located just two km east of the Elms Vineyard on Felton Road. The gentle north-east facing slope lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. The tailraces of Bailey’s and Pipeclay Gullys’, that carried away massive amounts of sluiced gold workings, flank the vineyard to the west and east respectively and provide helpful cold air drainage to minimise frost risk. The vineyard land had been home to a few sheep, rabbits and briar bushes prior to the planting of vines in 2001. Felton Road started leasing the entire Calvert Vineyard in 2001 (10.2ha) and in 2013 purchased outright the Willows, Springs and Aurum Blocks totalling 4.6 ha of Pinot Noir.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its low elevation (215-228 metres) and even soil distribution, the grapes ripen early and very consistently at Calvert Vineyard. Normally, the fruit ripens earlier than The Elms Vineyard due to its lower elevation, more sunshine (less shading from the western hills), Dijon clones and range of rootstocks. The wines have excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is comprised entirely of the Bannockburn soil series classified as \"deep silt loams.\" The soils are consistent across and down the slope except a heavier; more silt laden component appearing in the south-eastern corner (Willows Block). The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands along with quartz and fine schist gravels. There is a shallow 20-25cm coating of loess on the surface. Deep down (over 1-2m) there are fine sandy loams and bands of sands, silts and rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. Despite their dense texture, there are no impenetrable layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road designed and planted the Aurum, Willows and Springs Blocks in 2001 to three clones of Pinot Noir (B667, B777, B115). Planting density is 3500 vines\/ha with three different rootstocks (3309, 101.14, Riparia Gloire). Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMacMuir Vineyard (5.1ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadMacMuirVineyard_1024x1024.jpg?v=1694232834\" alt=\"Felton Road MacMuir Vineyard\"\u003eMacMuir Vineyard is located just one km east of The Elms Vineyard on Felton Road. It is a gentle north facing slope that lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. MacMuir was originally part of the Calvert property and farmed by Felton Road since 2001. The land was being used to produce various crops of hay and straw for use in our compost, mulch and winter feed for animals, as well as a small productive nut orchard.  In 2010, Felton Road purchased the land from the Calvert family and planting began in 2012 after an extensive period of preparing the soils to optimise soil structure and fertility. Nigel Greening, Felton Road’s owner, is the son of a Muir clan member: Betty Muir, hence the title MacMuir (son of a Muir).Bannockburn seems to have a historic connection to the clan with the eastern half of Bannockburn being known as the Cairnmuir arm, and a number of vineyards in Bannockburn already sporting the Muir name.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the high density planting, diverse range of clones and vine material and heavy silt soils, MacMuir offers a range of complex fruit characters. The low lying vineyard (elevation 216-224 metres) is relatively sheltered and warm with excellent ripening potential. The even soil distribution minimizes variation within and across blocks ensuring consistency of fruit quality and character. The wines show excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality in a similar fashion to Calvert: not surprising considering they share the same soil type and their close proximity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils at MacMuir are comprised of the Bannockburn series classified as \"deep silt loams.\" The consistent north facing slope provides a very uniform soil profile. Only towards the northern boundary, closer to the Kawarau River, do alluvial gravels start making an appearance at depths of around 1.5m. The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands, along with quartz and schist gravels. There is a strong coating of fertile loess on the surface. Deep down (over 1.5-2m) there are fine sandy loams and bands of sands, silts and well-rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMacMuir features our first plantings of the recently released Dijon clones 828 and 943. All remaining vine material was selected from our own vineyards from preferred and monitored mother vines. It is therefore a somewhat “massal” planting of Pinot Noir (from parent vines of UCD 5, Abel, AM10\/5, B114, B115, B667, B777). Planting density is 4667 vines\/ha with the rootstock 3309 used throughout. Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoad_1024x1024.jpg?v=1694220424\" alt=\"Felton Road, Bannockburn\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFelton Road, the winery that made Bannockburn famous\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCentral Otago on New Zealand’s South Island is famous for wine, especially Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining recognition.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka (refer the maps below).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn sub-region\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThis part of Central Otago has a distinctive semi-continental climate, found nowhere else in New Zealand.  Being the furthest inland one can be in New Zealand, it is one of the hottest, coldest and driest regions in New Zealand. Maximum summer air temperatures can reach 38°C and winter minimums of -10°C. The diurnal temperature range is typically 15 to 20°C and can be as great as 30°C (30°C during the day and down to 0°C at nights) in the weeks leading up to harvest: unusually high and a key reason for the intense varietal character, palate profile and fresh acidities typical of the region. Rainfall is very low with an annual average of 400mm that normally falls equally throughout the year and along with the low humidity, results in very low disease pressure.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bannockburn is Central Otago’s vinous sweet spot. I wrote this many years ago after tasting an extensive selection of pinot noir from Central Otago. That statement is as valid today as it was nearly two decades ago. Bannockburn wines achieve a consistency that must be the envy of winemakers in many other Central Otago subregions. It is an overstatement to say that Bannockburn doesn’t do bad vintages, but the sub-region certainly seems to ripen its grape crop with relative ease, although it is hard to generalise about an area that boasts many different soil types and vineyard aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlthough vintage, vineyard site and winemaking techniques blur regional definition, I do think that Bannockburn has a distinctive fruit-forward style that distinguishes it from other Central Otago subregions. I often find opulent plum and dark cherry flavours and a very attractive Musigny-like texture. That was particularly evident in the recent Central Otago new release tasting where we tasted 76 samples of pinot noir grouped by vintage and subregion. The seven Bannockburn wines from 2017 and the 12 wines from 2016 all showed discernible subregional characters that I would describe as plump, silken textures with plum and cherry flavours together with a suggestion of spice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eI then asked Blair Walter, Felton Road's winemaker, if he could describe the climatic\/geographic features that make Bannockburn so special. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\"The soils in Bannockburn are very variable: 10 different soil types are described along the 3km length of Felton Road making it hard to generalise. I believe the heavier textured soils (with more silt and clay) offer a more velvet-like tannin to the wines. Bannockburn has many gentle north-facing slopes with a predominance of heavy silt soils. Also, these north-facing slopes have accumulated reasonable A horizons from the wind-blow loess that has blown down the valley from the dominant northerly winds. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe heavier soils are interesting as they can help retard the ripening, which nowadays in a warmer subregion with warmer vintages than 20-25 years ago, is positive. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn has a climate that can ripen easily (shared with other Cromwell Basin subregions), so ripeness of fruit is always a feature with dark cherry and sometimes black plum characters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSitting up against the Carrick Range, the western part of Bannockburn often receives higher rainfall. While not normally something that is seen as positive for vineyards, when you receive such low annual and growing-season rainfall in the first instance, higher rainfall is seen as positive. We sometimes need to utilise irrigation in dry periods and we find the seasons with the higher level of rainfall are almost always our best. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlso, an interesting point is that the subregion was relatively easy to define: bordered by the Kawarau River to the north, arcing from the west from the exit of the Kawarau Gorge to the east at the entrance to the Cromwell Gorge, with the 400m elevation line to the south. Beyond this, it is regarded as too cool, and the fact that there is almost no plantable land as the hillsides become too steep, rocky, soilless, wind-exposed and potentially difficult to get water to.\" \u003c\/span\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: #808080;\"\u003eBob Campbell MW, The Real Review\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CentralOtagowithrelief_7a5db800-ef9b-4b7f-b2a7-09fd1c3cdb3c_1024x1024.jpg?v=1694402420\" alt=\"Central Otago wine sub-regions\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Felton Road winemaker Blair Walter\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadwinemakerBlairWalter_1024x1024.jpg?v=1694151570\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road winemaker Blair Walter\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road is located in Bannockburn, Central Otago, New Zealand; the most southerly wine growing region in the world. The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. The latitude of 45 degrees south is similar to Oregon's Willamette Valley and some of the finest wine regions of France. In addition, the climate has a number of characteristics that seem to be particularly favourable to Pinot Noir.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road was purchased in 2000 by Nigel Greening, a self-described Pinot Noir addict from England and has been farmed organically and biodynamically since then. Felton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are The Elms, Cornish Point, Calvert and MacMuir. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 14.7 hectare Elms vineyard was selected by Stewart Elms in 1991 and planted the following year. It is a gentle north-facing valley, one of the few in Bannockburn to escape the attention of the gold miners. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Around half of the vineyard is planted with Pinot Noir, the rest with Chardonnay and Riesling. This vineyard defines the core of Felton Road's wines.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 7.6 hectare vineyard nearby at Cornish Point was planted in 2000 and is dedicated mostly to Pinot Noir, with 0.3 ha of Chardonnay. There are 18 different combinations of Pinot Noir clones and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory possibilities of Pinot Noir and its possibilities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 4\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e.6 hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCalvert Vineyard, made up of the Willows, Springs and Aurum Blocks, was originally part of the Calvert property and was planted entirely to Pinot Noir in 2001 by Felton Road. It was leased from 2001 to 2013 when it was purchased by Felton Road.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road started leasing the entire Calvert Vineyard (10.2 ha) in 2001, and in 2013, when the vineyard came up for sale, purchased outright the Willows, Springs and Aurum Blocks (4.6 ha) which are planted solely to Pinot Noir. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSituated just west of the Calvert vineyard is the \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e5.1\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eMacMuir vineyard which was also originally part of the Calvert property. It was purchased by Felton Road in 2010 and planted to Pinot Noir in 2012.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, and no fining or filtration, allow the unique vineyard characters to further express their considerable personality. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are planted at vine densities of between 2700 to 4000 vines\/ha, with more recent plantings up to 5000 vines\/ha.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road's winemaker is Blair Walter, who studied at Lincoln University and Oregon State University before working in New Zealand, Australia, Oregon, Napa Valley, and Burgundy. The philosophy is to let the fruit speak for itself: gentle handling and as little intervention as possible. The wine is given a helping hand to express itself. In order to best preserve this personality, all wines are bottled with screwcap closures. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSince the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation. Despite the fame, a gentle philosophy drives Felton Road. For example, owner Nigel Greening believes that growth is by its own definition, unsustainable. In 2001, he decided that Felton Road would never grow beyond 400 barrels (150,000 bottles).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896840098033,"sku":"","price":275.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Felton-Road-Block-5-Pinot-Noir-2019.jpg?v=1696475696"},{"product_id":"giovanni-rosso-cerretta-barolo-docg-2013","title":"Giovanni Rosso Cerretta, Barolo DOCG 2013","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\"One of my top ten Piedmont producers. I have a list. I unfold it, look at it, read it aloud a few times, and tuck it safely away.\"  Gary Walsh\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAzienda Agricola Giovanni Rosso is a family-owned estate located in the commune of Serralunga d'Alba, which marks the eastern border of the Barolo zone. The family has farmed vineyards in the area since the 1890s, however, they have only released wines under the 'Giovanni Rosso' label since 1995. Winemaker Davide Rosso, Giovanni's son, aims to make wine that accurately reflects the terroir, in this case from the many slopes they own in Serralunga d'Alba - in particular from the very special crus of Vigna Rionda, Cerretta and Serra. \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Succulent devil this year, and very pure and juicy in fruit. Cherry and raspberry juice, a chalky almost earthy scent, almond and flowers, a touch of fennel. Medium bodied, very youthful and unformed, but the sweep and ripeness of tannin is something to behold, so fine, yet fleshy, with a cherry and blue fruited finish of super length. Delicate charm. Will be a thing of beauty in a decade or two.\"  Gary Walsh\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca rel=\"noopener\" title=\"The Giovanni Rosso Story\" href=\"https:\/\/youtu.be\/ILi_HaN81_U\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni_Rosso_story_5874fbd2-9df7-4ced-8ced-8b495c45243d_480x480.png?v=1716644746\" alt=\"The Giovanni Rosso Story\" style=\"margin-bottom: 16px; float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eThe Giovanni Rosso Story\u003c\/b\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews \u003c\/h3\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Lovely to taste the Serra and Cerretta side by side. Similar, but quite different. Succulent devil this year, and very pure and juicy in fruit. Cherry and raspberry juice, a chalky almost earthy scent, almond and flowers, a touch of fennel. Medium bodied, very youthful and unformed, but the sweep and ripeness of tannin is something to behold, so fine, yet fleshy, with a cherry and blue fruited finish of super length. Delicate charm. Will be a thing of beauty in a decade or two. Drink: 2023-2033+.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 95+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Cherry, strawberry, rose and spice flavors are augmented by tobacco and iron notes in this elegant, detailed red. The aromatic and sweet fruit elements are deftly matched by refined, ripe tannins. Terrific length. Best from 2019 through 2035.\" \u003cstrong\u003e Bruce Sanderson, Wine Spectator – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Serralunga d'Alba. Cask sample. Concentrated mid crimson. Much less fruit-driven and opulent than the Serralunga, and more poised. Succulent fruit tempered by firm yet ripe Serralunga tannins. Huge aromatic length and lots of bite and structure. Amazing purity of fruit and bags of it. Amazing balance and power. 17.5\/20 Drink 2020-2040.\"  \u003cstrong\u003eWalter Speller, jancisrobinson.com - 17.5\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"A full-bodied red with lots of iodine, dark berry and chocolate character. Chewy tannins that are polished and beautiful at the same time. A flavorful and rich finish. Excellent site. Drink or hold.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePiedmont Nebbiolo\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Piedmont wine region is located in the north-west corner of Italy. The name Piemonte means \"at the foot of the mountains\", the mountains in this case being the Alps. Piedmont is just Italy’s seventh largest wine region, but what it lacks in quantity it makes up for in quality.\u003c\/p\u003e\n\u003cp\u003ePiedmont is famous for its Nebbiolo wines. Nebbiolo, the most exalted wine variety of Piedmont, gets its name from the Italian word for 'fog', \u003cem\u003enebbia\u003c\/em\u003e. During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where the Nebbiolo vineyards are located. The Nebbiolo heartland is the tiny Barolo production zone, a cluster of fog-prone hills around the village of the same name.\u003c\/p\u003e\n\u003cp\u003eNebbiolo is early-budding, but also late-ripening. It needs good weather and lots of sunlight to achieve full ripeness, which is why the best vineyards for growing Nebbiolo are located on hillsides that are exposed to plenty of sunlight. Hence the suitability of the slopes of the Langhe hills near the town of Alba. Nebbiolo is only planted on the hills at an altitude above 250m, as fog hangs over lower vineyards for large parts of the day and there is no chance of making decent wine from this late-ripening variety if it is not exposed to maximum sunshine. The lower vineyards are generally planted with Barbera or Dolcetto.\u003c\/p\u003e\n\u003cp\u003eSoil types also play a crucial role. Nebbiolo thrives on calcareous marl, a lime-rich mudstone that is found on the right bank of the Tanaro River, home to the famous appellations Barolo and Barbaresco. Nebbiolo grapes grown on other soil types tend to make wines that are not as aromatic and elegant.\u003c\/p\u003e\n\u003cp\u003eNebbiolo produces a full-bodied wine with high levels of acidity and tannin, particularly when it is young - at odds with its light colour. It also has great aging potential – particularly the Barbaresco and Barolo wines that garner the highest price tags.\u003c\/p\u003e\n\u003cp\u003eThe two highest classifications of wines produced from Nebbiolo in Piedmont are the DOCG denomination \u003cem\u003eDenominazione di Origine Controllata e Garantita\u003c\/em\u003e (Denomination of Controlled and Guaranteed Origin) and the DOC denomination \u003cem\u003eDenominazione d'Origine Controllata\u003c\/em\u003e (Denomination of Controlled Origin).\u003c\/p\u003e\n\u003cp\u003eIn total, there are seventeen DOCG and DOC wines made in Piedmont. The five applicable to Nebbiolo are Barolo DOCG, Barbaresco DOCG and Nebbiolo d’Alba DOC (which must be made from 100% Nebbiolo) and Roero DOCG and Langhe Nebbiolo DOC (which must be made from at least 85% Nebbiolo).\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" data-mce-style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e \u003cstrong\u003eDOCG and DOC Nebbiolo production zones in Piedmont\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarolo DOCG\u003c\/strong\u003e is perhaps the most famous Nebbiolo wine. Its name derives from the small town in the heart of the Barolo production zone, but it is produced in eleven communes around the larger hillside towns in the area. Barolo DOCG wines must be made from 100% Nebbiolo and must age in oak for at least 18 months with a total age time of 38 months before release. Barolo Riserva DOCG must \u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 18 months with a total age time of 62 months before \u003c\/span\u003ebeing released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarbaresco DOCG\u003c\/strong\u003e is often described as more elegant than the more powerful Barolo, the 'queen' to Barolo’s 'king'. Barbaresco DOCG wines must be made from 100% Nebbiolo. The production zone is tiny, a third of the size of Barolo, and has less stringent regulations. Barbaresco DOCG wines must age in oak for at least 9 months with a total age time of 26 months before release. \u003cspan data-mce-fragment=\"1\"\u003eBarbaresco Riserva DOCG must \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 9 months with a total age time of 50 months before \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ebeing released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNebbiolo d’Alba DOC\u003c\/strong\u003e is produced between Barolo and Barbaresco. Near the two zones the wines are full-bodied and age very well. Further away, they’re delicate and best drunk young. This wine can also come from grapes from Barola or Barbaresco not quite up to heavenly standards, such as grapes from new vineyards in the famous hills or from less exalted vineyards. Nebbiolo d’Alba DOC wines must be made from 100% Nebbiolo and \u003cspan data-mce-fragment=\"1\"\u003emust age for at least 12 months before release. Nebbiolo d’Alba Superiore DOC wines must age in oak for at least 6 months with a total age time of 18 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRoero DOCG i\u003c\/strong\u003es a little known zone just north of Barolo within the Langhe. Roero DOCG wines must be at least 95% Nebbiolo and must age in oak for at least 6 months with a total age time of 20 months before release. Roero Riserva DOCG must age in oak for at least 6 months with a total age time of 32 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanghe Nebbiolo DOC\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003efalls in (is a subset of) one of the largest wine zones in Piedmont, Langhe DOC. \u003c\/span\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Varietally focused wines can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one. Langhe Nebbiolo DOC wines can come from anywhere in the Langhe i.e. from any of the four zones above (Barolo, Barbaresco, Nebbiolo d’Alba or Roero). Langhe Nebbiolo DOC must be at least 85% Nebbiolo and al\u003cspan data-mce-fragment=\"1\"\u003elow for up to 15% of other indigenous grape varieties, such as \u003c\/span\u003esuch as Barbera and Dolcetto. In practice most are made entirely from Nebbiolo.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont_Nebbiolo_Serralunga_d_Alba_1024x1024.png?v=1716562793\" data-mce-style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont_Nebbiolo_Serralunga_d_Alba_1024x1024.png?v=1716562793\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSerralunga d'Alba in Piedmont, where the Nebbiolo grape is king\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eBarolo\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Barolo Landscape\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolo_1024x1024.png?v=1696167899\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolo_1024x1024.png?v=1696167899\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBarolo, often referred to as the \"King of Wines\", is a powerful and full-bodied red wine made from Nebbiolo grapes. Barolo is special due to its unique combination of factors – its terroir, the Nebbiolo grape, and its winemaking traditions. The zone's spectacular terroir, a multitude of distinctive microclimates and soil compositions, is ideal for growing Nebbiolo. Furthermore, the centuries-old winemaking traditions add to the allure, resulting in a wine that is complex, full-bodied, and capable of aging gracefully for many years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Barolo zone (the regulated production area) is a relatively small area in Piemont. It is 11km north to south and just over 8km at its widest point. Barolo comprises 11 different communes around the larger towns in the area - some of the more famous towns or villages are Barolo, Montforte d’Alba, La Morra and Serralunga d’Alba. These communes each have unique geography, soil, climate and altitude. \u003c\/p\u003e\n\u003cp\u003eBarolo largely consists of three chains of hills separated by two north-south valleys, the Central Valley and Serralunga Valley. The communes are dotted up and down the twin valleys and hilly ranges that offer a huge variety of terroir.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 3D flyover of Barola below is worth watching to appreciate the compexity of the topography, the countless number of small hills and the changes that occur in the space of a few metres. However, for anyone wishing to gain a full appreciation of what Barolo looks like in the flesh, \u003cspan data-mce-fragment=\"1\"\u003eAlessandro Masnaghetti's\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e  \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #ff00ff;\" data-mce-style=\"color: #ff00ff;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003ca href=\"https:\/\/www.barolomga360.it\/en\/\" title=\"Alessandro Masnaghetti's Barolo MGA 360\" style=\"color: #808080;\" data-mce-href=\"https:\/\/www.barolomga360.it\/en\/\" data-mce-style=\"color: #808080;\" target=\"_blank\"\u003eBarolo MGA 360\u003c\/a\u003e\u003ca href=\"https:\/\/www.barolomga360.it\/en\/\" title=\"Alessandro Masnaghetti's Barolo MGA 360\" style=\"color: #808080;\" data-mce-href=\"https:\/\/www.barolomga360.it\/en\/\" data-mce-style=\"color: #808080;\" target=\"_blank\"\u003e°\u003c\/a\u003e\u003c\/span\u003e  \u003c\/span\u003eprovides a superb digital replica of the landscape.\u003cbr\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003ca title=\"Barolo Vineyards in 3D flyover\" href=\"https:\/\/youtu.be\/HQmwjRhY-SA\" data-mce-href=\"https:\/\/youtu.be\/HQmwjRhY-SA\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolo3Dflyover_1facdbb5-6f80-4e50-8b28-4084fbf68997_240x240.png?v=1696134906\" alt=\"Barolo Vineyards in 3D flyover\" style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolo3Dflyover_1facdbb5-6f80-4e50-8b28-4084fbf68997_240x240.png?v=1696134906\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e Click on image to play 3D flyover\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Communes and 'Cru' Vineyards of Barolo\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThere are 11 approved communes in the Barolo production zone. \u003c\/span\u003eOver 87% of Barolo is produced in the original five and largest communes; La Morra, Barolo, Castiglione Falletto, Serralunga d'Alba and Monforte d'Alba.\u003c\/p\u003e\n\u003cp\u003eThe remaining six communes are Novello, Verduno, Cherasco, Roddi, Grinzane Cavour and Diano d’Alba (which is planted \u003cspan data-mce-fragment=\"1\"\u003emore to Dolcetto than Nebbiolo). Interestingly, the first two of these are home to two of the most in-demand vineyards in the entire region; Monvigliero in Verduno and Ravera in Novello.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLa Morra and Barolo are the two main communes in the western part of the zone, also known as the Central Valley. The soils are Tortonian - a fertile, compact, calcareous marl that produces graceful wines with more florals and fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Serralunga Valley to the east has Serravalian (also referred to as Helvetian) soils which are heavy in sandstone and sand, producing structured bold wines with high tannins. Within this area you will find the famous communes of Castiglione Falleto, Serralunga d’Alba and Monforte d’Alba.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg alt=\"Communes of Barolo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolloCommunes_600x600_c9ff96db-54e3-47dd-bcea-805b78acc453_600x600.jpg?v=1716186871\" style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolloCommunes_600x600_c9ff96db-54e3-47dd-bcea-805b78acc453_600x600.jpg?v=1716186871\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCommunes of Barolo\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eBarolo drinkers had become familiar over the years with the most recognizable of the 11 commune names appearing on the labels; Castiglione Falletto and Monforte d'Alba, for example. However, i\u003c\/span\u003en the ‘90s the world rediscovered Barolo, whose wines bore little comparison to the rough wines of the past. Barolo began selling out, prices increased and so did the surface area of vineyards. With new producers came a rise in new labels and new ways to distinguish one from the other. They began personalising their labels with more than just the commune; they used the names of the vineyards, villages, and people. This desire to differentiate quickly got out of control, and as has been the case in many other wine regions, the consumer became confused.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe first priority was to create order, to delineate and define the varying wine-growing areas. To make it official, the Barolo Consorzio, in cooperation with the province of Cuneo and the various Barolo villages, undertook the challenging task of regulating the use of vineyard and zonal names on labels. By 2010, after several years of hard work, they came up with a list of geographical designations that are allowed to appear on the Barolo label. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese geographical designations or MGA (\u003cem data-mce-fragment=\"1\"\u003emenzioni geografiche aggiuntive\u003c\/em\u003e or additional geographic designations) refer to specific delimited areas of production and can be seen as the equivalent of the French term cru. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn total, there are 181 geographical designations, of which 11 are communal (one for each commune; e.g. \u003cem data-mce-fragment=\"1\"\u003eBarolo del Comune di Serralunga d’Alba, Barolo del Comune di La Morra,\u003c\/em\u003e etc.). Wines may be labeled with one of these MGA provided the fruit comes from the stated designation. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe MGAs – it’s important to emphasize this – do not imply superiority in a qualitative sense. A Barolo carrying the name of an MGA on the label is not necessarily better or more valuable than a Barolo with another name or even with no name at all, although for many producers Barolo wines with an MGA usually represent the most prestigious wines in their lists.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMost of the 170 MGA refer to a single vineyard such as Cannubi or Brunate, however as there are a number of exceptions, the MGA term cannot technically be defined as a vineyard. Bussia, for example, in the commune of Monforte d'Alba and the second largest MGA at 738 acres, is actually a large hill made up of several vineyards. \u003c\/span\u003eThe name of single-vineyard wines within\u003cspan data-mce-fragment=\"1\"\u003e their eponymous MGA \u003c\/span\u003eare permitted on the label. \u003cspan data-mce-fragment=\"1\"\u003ePoderi Aldo Conterno, one of Barolo’s greatest producers, makes wines from three separate vineyards situated within the Bussia MGA; Colonello, Cicala and Romirasco.\u003c\/span\u003e  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca title=\"Barolo MGA or Cru Official Map\" href=\"https:\/\/docs.google.com\/uc?export=download\u0026amp;confirm=no_antivirus\u0026amp;id=1jgpl-l1jvpsy2Y1MQwwiSZmf95R51IaL\" data-mce-href=\"https:\/\/docs.google.com\/uc?export=download\u0026amp;confirm=no_antivirus\u0026amp;id=1jgpl-l1jvpsy2Y1MQwwiSZmf95R51IaL\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaroloCrusMap_33a4cb8d-4b17-47ab-b217-9f75dfb93dfe_600x600.png?v=1696144900\" alt=\"Barolo MGA or Cru Map\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaroloCrusMap_33a4cb8d-4b17-47ab-b217-9f75dfb93dfe_600x600.png?v=1696144900\" data-mce-style=\"float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eClick map to enlarge 🔍\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA number of the MGA extend across more than one Commune. The Cerequio MGA, for example, is located between the towns of La Morra and Barolo and extends across the boundary of the two communes. It is one of the most prestigious vineyards within the appellation and a truly stunning landscape – it is so revered that it has been nicknamed the \"Riviera of the Langhe.\" Grapes from both sides are of extremely high-quality and become great wines, but acquiring land with the southwestern exposure is considered la crème de la crème of the MGA. Therefore, it is no coincidence that the labels that have made Barolo history are all from here.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStrange as it may seem, European laws prevent the use of two or more MGA names together on the label, thus effectively stopping a noble and well-documented tradition of Barolo obtained by blending various vineyards. However, if the MGAs are situated in the same commune, the label may specify \"Barolo del Comune di Barolo\" or \"Barolo del Comune di La Morra\" and so on. Although contradictory, the same law that prevents use of two or more MGAs on the label allows the producer to add up to 15% of Barolo obtained from a second MGA to a Barolo with an MGA stated on the label.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe proper term for a vineyard is \u003cem\u003evigna\u003c\/em\u003e, which can also appear on the label. Two well-known examples are Poderi Oddero Barolo Bussia Vigna Mondoca and Bruno Giacosa Vigna Le Rocche Barolo Falletto. Note that the term vigna does not have to be used as an identifier – Aldo Conterno does not label his separate Barolos with this descriptor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA brief summary of the most important communes and crus in the Barolo production zone follows.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLa Morra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"La Morra Commune\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-LaMorra_Barolo_1024x1024.png?v=1696147933\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-LaMorra_Barolo_1024x1024.png?v=1696147933\"\u003e\u003c\/p\u003e\n\u003cp\u003eSituated at the northern end of the Central Valley, La Morra ranks first among all the communes as far as most acreage of Nebbiolo planted for production of Barolo as well as number of wineries (62); it is tied with Serralunga d’Alba for most MGA (39). Several of the highest vineyards in the zone are located here at elevations of more than 420m.\u003c\/p\u003e\n\u003cp\u003eLa Morra is known for Barolo with rounder, more gentle tannins and more floral aromatics (especially from the Brunate MGA), as opposed to wines from Serralunga and Monforte d'Alba. The wines from the Rocche dell’Annunziata site are among the most complex, elegant and structured in all the commune.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eRocche dell’Annunziata, La Serra, Arborina, Conca, Brunate and Cerequio (these last two are primarily situated in La Morra, with a smaller part of these sites also in the commune of Barolo).\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eRenato Ratti, Roberto Voerzio, Poderi Oddero, Elio Altare, Fratelli Revello, Marcarini, Mauro Molino, Mauro Veglio, Trediberri, Aurelio Settimo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarolo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Barolo Commune\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Barolo_Barolo_1024x1024.png?v=1696148642\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Barolo_Barolo_1024x1024.png?v=1696148642\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSituated at the southern end of the Central Valley, t\u003c\/span\u003ehis commune lends its name to the wine produced in the Barolo Zone. The wines here are a mix of styles, with a typical Barolo from here being rich in tannins with a slight austerity. The most famous vineyard here is Cannubi, which contains both Tortonian and Serravalian soils, creating wines of great complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eCannubi, Sarmassa, Bricco delle Viole, Terlo, Liste, Castellero\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e \u003c\/span\u003eBartolo Mascarello, Marchesi di Barolo, Scarzello, Borgogno, Damilano, Giuseppe Rinaldi, Francesco Rinaldi, Giacamo Brezza, Luciano Sandrone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMonforte d'Alba\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Monforte d'Alba\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Monforted_Alba_Barolo_52bdc4ed-ac7b-4dfb-b7e3-124cbc5d2daa_1024x1024.png?v=1696165973\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Monforted_Alba_Barolo_52bdc4ed-ac7b-4dfb-b7e3-124cbc5d2daa_1024x1024.png?v=1696165973\"\u003e\u003c\/p\u003e\n\u003cp\u003eSituated at the far southeastern reaches of the zone, Monforte d’Alba is home to long-aging, powerful examples of Barolo. There are only 11 MGA, but 53 wineries here; one reason for this is the large number of producers that make a Bussia Barolo. The wines here are generally quite ripe, and while there are numerous producers that take a modern approach in the cellar (e.g. Domenico Clerico), there are some such as Elio Grasso that specialize in more traditional examples of Barolo, with their Ginestra Casa Maté and Gavarini Chiniera Barolos.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eGinestra, Bussia, Mosconi, Castelletto, Le Coste di Monforte\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eElio Grasso, Domenico Clerico, Poderi Aldo Conterno, Giovanni Manzone, Josetta Saffirio, Giacomo Conterno, Giacomo Fenocchio, Amalia Cascina in Langa\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSerralunga d’Alba \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Serralunga d’Alba commune\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Serralungad_Alba_Barolo_1024x1024.png?v=1696155302\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Serralungad_Alba_Barolo_1024x1024.png?v=1696155302\"\u003eSituated north of Monforte d’Alba, Serralunga d’Alba marks the eastern border of the Barolo zone. If a classic syle of Barolo combines deep structure and longevity, then the Barolos of Serralunga are certainly among the most classic. These wines require time, but offers great rewards at their peak. Yet, you can find very approachable examples of Barolo from here; the offerings of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBarolo Comune di Serralunga d’Alba\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eare often quite open upon release, displaying the rich fruit and tannins of Serralunga in a more refined manner. These are among the best values of the entire Barolo zone.\u003c\/p\u003e\n\u003cp\u003eAs much as any commune, Serralunga is known for its remarkable assortment of vineyards, including Lazzarito, Vignarionda, Falletto of Bruno Giacosa, and Francia, the source of the celebrated Monfortino Barolo of Giacomo Conterno.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFalletto, Francia, Lazzarito, Vignarionda, Margheria, Cerretta, Prapò, Parafada\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFontanafredda, Ettore Germano, Paolo Manzone, Giovanni Rosso, Schiavenza, Palladino, Luigi Pira\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCastiglione Falletto\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-CastiglioneFalletto_Barolo_1024x1024.png?v=1696155789\" alt=\"Castiglione Falletto\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-CastiglioneFalletto_Barolo_1024x1024.png?v=1696155789\"\u003e\u003c\/strong\u003eThe commune of Castiglione Falletto is located to the west of Serralunga d’Alba, north of Monforte d’Alba and east of La Morra. The soils here are mixed with a good percentage of sand, resulting in wines that are often more fragrant and less tannic than those from Serralunga and Monforte. A typical Castiglione Falletto Barolo displays red cherry and starwberry fruit aromas and flavors along with distinct red spice notes. Rocche di Castiglione is arguably the best known site here, along with Villero (the source of Vietti\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eriserva\u003c\/em\u003e), Bricco Rocche of Ceretto, and Monprivato, this last made famous by Giuseppe Mascarello.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Vineyards:\u003c\/strong\u003e \u003c\/span\u003eRocche di Castiglione, Bricco Rocche, Villero, Bricco Boschis, Parussi, Fiasco, Pernanno, Monprivato, Montanello\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eVietti, Paolo Scavino, Cavallotto, Monchiero Fratelli, Giovanni Sordo, Livia Fontanai\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVerduno\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Verduno_Barolo_1024x1024.png?v=1696156532\" alt=\"Verduno Commune\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Verduno_Barolo_1024x1024.png?v=1696156532\"\u003e\u003c\/p\u003e\n\u003cp\u003eVerduno represents the far northwest reaches of the Barolo zone, and is known for wines that combine excellent ripeness with subtle spice, generally with mid-weight tannins. Clearly Verduno is most famous for the Monvigliero vineyard, situated just east of the town of Verduno, ranging from 220-310m above sea level. While most of this commune’s producers make a Monvigliero Barolo, recently many vintners throughout the Barolo zone have also added a Barolo from this vineyard - this includes Paolo Scavino, Giovanni Sordo and Terre del Barolo.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eMonvigliero, San Lorenzo di Verduno, Boscatto, Massara\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eBurlotto, Fratelli Alessandria, Bel Colle, Castello di Verduno\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNovello\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-NovelloBarolo_1024x1024.png?v=1696157519\" alt=\"Novello Commune\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-NovelloBarolo_1024x1024.png?v=1696157519\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe commune of Novello is located at the far southwestern corner of the Barolo zone and has one of the coolest climates of any commune, thanks to the winds from the Cottian Alps to the south. The wines of Novello were among the most unrelenting years ago, but because of climate change, a typical Barolo from Novello is now riper and much more elegant. Clearly the interest in this commune over the past decade can be traced to the work of Valter Fissore and his wife Nadia, at their Elvio Cogno estate, with wines from the Ravera vineyard. Recently several renowned producers such as Vietti and Paolo Scavino have also released a Ravera Barolo.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eRavera, Sottocastello di Novello, Cerviano-Merli, Panerole, Corini-Palaretta\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e \u003c\/span\u003eElvio Cogno, Ca’Viola, Le Strette, Marenco\u003c\/p\u003e\n\u003ch3\u003eCerretta\u003cbr\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg alt=\"Cerretta Cru, Serralunga d'Alba\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni_Rosso_Cerretta_Vineyard_1024x1024.png?v=1716203498\" style=\"margin-bottom: 16px; float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni_Rosso_Cerretta_Vineyard_1024x1024.png?v=1716203498\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e Cerretta Cru in the Commune of Serralunga d'Alba\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"A wine that does not scream, but calmly shows its excellent qualities.\"  Decanter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\" data-mce-style=\"text-align: right;\"\u003e\u003cimg alt=\"Cerretta Cru of Serralunga d'Alba Commune\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiovanniRossoCerrettaCruMap_480x480_20772387-e357-4196-ba7e-65bf5f2c742f_480x480.jpg?v=1716342356\" style=\"margin-bottom: 30px; margin-left: 30px; float: right;\" data-mce-style=\"margin-bottom: 30px; margin-left: 30px; float: right;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiovanniRossoCerrettaCruMap_480x480_20772387-e357-4196-ba7e-65bf5f2c742f_480x480.jpg?v=1716342356\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Cerretta Cru is the strip of land that defines the northern profile of the commune of Serralunga d'Alba. With an enviable southeastern exposure, the Cerretta cru is one of the most distinctive Additional Geographical Mentions of Barolo DOCG. At 360 meters of altitude \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eand with a typically clay and limestone soil, imparted by the Sant'Agata Fossil Marl, it produces wines that have a lingering intensity on the palate and an ability to age for many decades.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe portion owned by the Rosso Family, forms a natural amphitheatre - a gentle basin that seems to embrace the forest below Località Cerretta – which generates a unique microclimate. Partially replanted in 1984 and then in 2000, this vineyard has been owned by the Giovanni Rosso winery since 1920. It comprises 3.5 hectares of vines that are pruned by hand using the Guyot method, thinned and defoliated according to the peculiarities of the vineyard. The last topping (the cutting of the final parts of the growing shoots, the apex and the last leaves) is held in mid-August, and the vines are then allowed to develop spontaneously until the grapes achieve phenolic maturation.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Giovanni Rosso Cerretta Barolo is a full-bodied but silky wine, as assertive and tannic as it is floral. Perhaps the most feminine of the family's Barolos.\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiovanniRosso_1024x1024.png?v=1696130920\" alt=\"Giovanni Rosso\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiovanniRosso_1024x1024.png?v=1696130920\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cbr\u003e\"While Giovanni Rosso isn’t one of the best known Barolo estates, it is one of the best.\"  Jamie Goode\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAzienda Agricola Giovanni Rosso is a family-owned estate located in the commune of Serralunga d'Alba, which marks the eastern border of the Barolo zone. The family has farmed vineyards in Serralunga d'Alba since the 1890s, however, the first real qualitative leap took place in the 1980s when Giovanni Rosso restructured most of the vineyards with modern planting layouts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy focusing his energy on the vineyards, Giovanni was responsible for the meteoric rise in the fortunes of the estate. He raised the quality of the fruit to such a level that wines were released under the 'Giovanni Rosso' label for the first time in 1995. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGiovanni's son, the very talented Davide Rosso, completed his degree in Oenology and departed for France, gaining experience working in Alsace, Champagne and Burgundy, most notably with\u003cspan style=\"font-family: Montserrat; color: #3d4459; background: white;\" data-mce-style=\"font-family: Montserrat; color: #3d4459; background: white;\"\u003e \u003c\/span\u003eDomaine Jean Grivot and Denis Mortet. In 2001, at the age of 27, he returned to his father’s side and took over as head of the winery. \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003eDavide had one goal in mind, to make wine that accurately reflected the terroir - in this case from the many slopes they own in Serralunga d'Alba.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe vineyards are managed organically and although there is no certification, no pesticides or herbicides are used. Today, there are 12 hectares under vine, which include vineyards in the special crus of Vigna Rionda, Cerretta and Serra:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCerretta, which is on calcareous clay, has been owned by the family since 1920 and was partly replanted in 1984 and 2000.\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\" data-mce-style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003eLa Serra, which is on limestone, was acquired by the family in 1946 and vines were planted in 1984, 1996 and 2003.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\" data-mce-style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003eThe jewel in the crown, Vigna Rionda, is on a mix of calcareous clay and sandstone. It was acquired in 2010 when the previous owner, Davide's uncle Tommaso Canale, passed away. Davide replanted three-quarters of the vineyard to nebbiolo but left the remaining quarter, with its magnificent old vine nebbiolo which was planted in 1946, intact. Davide makes two wines from the vineyard, both named in honour of his mother, Ester Canale. One is the Nebbiolo Langhe Rosso (from the young vines) and the other the Barolo Vigna Rionda Rosso (from the old vines).\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Giovanni Rosso cantina (winery) is located just over two kilometers north of Serralunga d’Alba village, in the small hamlet of Baudana, which offers beautiful views of the many vineyards that surround it. The winery is a traditional family cascina, or farmhouse, and houses the majority of Giovanni Rosso’s wine production together with the fermentation, bottling and labeling facilities, as well as the offices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eVignarionda\u003c\/span\u003e, Serralunga d'Alba \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e Area: 0.85 Hectares   \u003cbr\u003eVariety: Nebbiolo  \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eElevation: 355m   \u003c\/span\u003e \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1934, it was replanted in 1945 and partly in 2011\u003cbr\u003eThe soil is a mix of calcareous clay or marl and sandstone  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCerretta, Serralunga d'Alba  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eArea: 3.5 Hectare  \u003cbr\u003eVarieties: Nebbiolo and Barbera\u003cbr\u003eElevation: 360m   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1920, it was partly replanted in 1984 and 2000\u003cbr\u003eThe soil is essentially made up of calcareous clay or marl\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eLa Serra, Serralunga d'Alba  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan\u003eArea: 1 Hectare \u003cbr\u003eVariety: Nebbiolo\u003cbr\u003eElevation: 378m      \u003cbr\u003ePlanting Density: 5,000 \/ hectare   \u003cbr\u003eOwned by the Rosso family since 1946, vines planted in 1984, 1996 and 2003\u003cbr\u003eThe soil is noticeably white, being rich in active calcium (limestone)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eMeriame, Serralunga d'Alba \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 1 Hectare  \u003cbr\u003eVariety: Nebbiolo   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1946\u003cbr\u003eThe soil is noticeably white, being rich in active calcium (limestone)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eBroglio, Serralunga d'Alba  \u003c\/span\u003e\u003c\/strong\u003e  \u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: ½ Hectare  \u003cbr\u003eVarieties: Nebbiolo and Dolcetto   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eThe soil consists of a particularly high percentage of sand      \u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eSorano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 2 Hectares   \u003cbr\u003eVariety: Nebbiolo   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eThis was partly replanted in 2008 replacing vines planted in 1947\u003cbr\u003eThe soil is a deep calcareous clay\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eCosta Bella, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 2 Hectares   \u003cbr\u003eVarieties: Dolcetto d'Alba and Barbera d'Alba  \u003cbr\u003ePlanting Density: 5,000 \/ hectare     \u003cbr\u003ePlanted in 1959\u003cbr\u003eThe soil is essentially made up of a calcareous clay\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eLirano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: About 1 Hectare   \u003cbr\u003eVariety: Sauvignon Blanc  \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1946, it was planted in 2000 with Sauvignon Blanc\u003cbr\u003eThe soil is rich in sand, shade supplied by the surrounding woods\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eDamiano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: About 1 Hectare   \u003cbr\u003eVarieties: Dolcetto d'Alba and Barbera d'Alba   \u003cbr\u003ePlanted in 1994 and 2000, it's a very cool, breezy vineyard\u003cbr\u003eThe soil is rich in limestone and minerals   \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896843800817,"sku":"","price":265.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni-Rosso-Barolo-Cerretta-2013_0c3490d5-766c-4341-ba1a-97c7d672e5cc.jpg?v=1716250573"},{"product_id":"giovanni-rosso-del-comune-di-serralunga-dalba-barolo-docg-2013","title":"Giovanni Rosso Del Comune di Serralunga d'Alba, Barolo DOCG 2013","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\"One of my top ten Piedmont producers. I have a list. I unfold it, look at it, read it aloud a few times, and tuck it safely away.\"  Gary Walsh\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAzienda Agricola Giovanni Rosso is a family-owned estate located in the commune of Serralunga d'Alba, which marks the eastern border of the Barolo zone. The family has farmed vineyards in the area since the 1890s, however, they have only released wines under the 'Giovanni Rosso' label since 1995. Winemaker Davide Rosso, Giovanni's son, aims to make wine that accurately reflects the terroir, in this case from the many slopes they own in Serralunga d'Alba - in particular from the very special crus of Vigna Rionda, Cerretta and Serra. \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"It’s fair to say, I love me Nebbiolo. And I particularly love Serralunga. I seem to rate this wine the same year in, year out, which says to me that the attention to detail in the vineyard and winery makes the quality, and the vintage provides the character. Or something like that. Ripe raspberry and dark cherry, almond meal, clean earth, spices. Medium to full bodied, concentrated dark red fruits, firm earthy tannin, intensity, clean acidity, liquorice, and a slurry of shale-like tannin on a long finish. Classic Serralunga. It has a density and tightly packed nature that will require a little extra cellaring to let it unfurl, but a very convincing release from this wonderful producer.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Giovanni Rosso Serralunga d'Alba is a village blend of nebbiolo from six different crus (vineyards) planted from 1984-1996: Broglio, Meriame and Damiano in central Serralunga and Baudana, Costa Bella and Sorano in the north. The crus have different sun exposure, altitude and soil characteristics, and are harvested and fermented separately before blending. \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eThe grapes are harvested by hand, destemmed and softly crushed, and the juice is fermented in contact with the skins in concrete tanks for about 15 days prior to maturation in large 500L \u003cspan\u003eFontainebleau Forest oak\u003c\/span\u003e barrels for 18 to 36 months (depending on the vintage and the vineyard).\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/75fDUuxWlt0\" title=\"Davide Rosso discusses his Giovanni Rosso Del Comune di Serralunga d'Alba\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"float: none;\" alt=\"Davide Rosso discusses his Giovanni Rosso Del Comune di Serralunga d'Alba\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni_Rosso_Del_Comune_di_Serralunga_d_Alba_Barolo_DOCG_Video_600x600_94e1ea11-2cfe-4116-80f5-999fe30d80d8_600x600.jpg?v=1716441322\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e Davide Rosso discusses his Giovanni Rosso Del Comune di Serralunga d'Alba  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eIt’s fair to say, I love me Nebbiolo. And I particularly love Serralunga. I seem to rate this wine the same year in, year out, which says to me that the attention to detail in the vineyard and winery makes the quality, and the vintage provides the character. Or something like that. Ripe raspberry and dark cherry, almond meal, clean earth, spices. Medium to full bodied, concentrated dark red fruits, firm earthy tannin, intensity, clean acidity, liquorice, and a slurry of shale-like tannin on a long finish. Classic Serralunga. It has a density and tightly packed nature that will require a little extra cellaring to let it unfurl, but a very convincing release from this wonderful producer. \u003cspan data-mce-fragment=\"1\"\u003eDrink: 2021 - 2035+.\"  \u003c\/span\u003e\u003cstrong\u003eGary Walsh, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Packed with sweet strawberry and cherry flavors, this red also deals leather, tobacco and tar notes from a well-structured deck. Tightens up considerably on the finish, a good sign for future development. Best from 2020 through 2038. Best from 2020 through 2038.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBruce Sanderson, Wine Spectator – 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A village blend of Serralunga Nebbiolo from seven vineyards (Damiano, Brolio, Costa Bella, Sorano, Sori di Baudana, Cerretta Piane, Meriame). Cask sample. Impressively dark ruby. Deep nose of red fruit with a fine oatmeal note. Opulent palate with huge depth. Really ripe and long and with amazing concentration absorbing up the muscular tannins. Monolithic in its constitution with the acidity revealing itself only on the finish. Rich and multi-layered. \u003cspan\u003eDrink 2020-2040.\u003c\/span\u003e\"  \u003cstrong\u003eWalter Speller, www.jancisrobinson.com - 17\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePiedmont Nebbiolo\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Piedmont wine region is located in the north-west corner of Italy. The name Piemonte means \"at the foot of the mountains\", the mountains in this case being the Alps. Piedmont is just Italy’s seventh largest wine region, but what it lacks in quantity it makes up for in quality.\u003c\/p\u003e\n\u003cp\u003ePiedmont is famous for its Nebbiolo wines. Nebbiolo, the most exalted wine variety of Piedmont, gets its name from the Italian word for 'fog', \u003cem\u003enebbia\u003c\/em\u003e. During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where the Nebbiolo vineyards are located. The Nebbiolo heartland is the tiny Barolo production zone, a cluster of fog-prone hills around the village of the same name.\u003c\/p\u003e\n\u003cp\u003eNebbiolo is early-budding, but also late-ripening. It needs good weather and lots of sunlight to achieve full ripeness, which is why the best vineyards for growing Nebbiolo are located on hillsides that are exposed to plenty of sunlight. Hence the suitability of the slopes of the Langhe hills near the town of Alba. Nebbiolo is only planted on the hills at an altitude above 250m, as fog hangs over lower vineyards for large parts of the day and there is no chance of making decent wine from this late-ripening variety if it is not exposed to maximum sunshine. The lower vineyards are generally planted with Barbera or Dolcetto.\u003c\/p\u003e\n\u003cp\u003eSoil types also play a crucial role. Nebbiolo thrives on calcareous marl, a lime-rich mudstone that is found on the right bank of the Tanaro River, home to the famous appellations Barolo and Barbaresco. Nebbiolo grapes grown on other soil types tend to make wines that are not as aromatic and elegant.\u003c\/p\u003e\n\u003cp\u003eNebbiolo produces a full-bodied wine with high levels of acidity and tannin, particularly when it is young - at odds with its light colour. It also has great aging potential – particularly the Barbaresco and Barolo wines that garner the highest price tags.\u003c\/p\u003e\n\u003cp\u003eThe two highest classifications of wines produced from Nebbiolo in Piedmont are the DOCG denomination \u003cem\u003eDenominazione di Origine Controllata e Garantita\u003c\/em\u003e (Denomination of Controlled and Guaranteed Origin) and the DOC denomination \u003cem\u003eDenominazione d'Origine Controllata\u003c\/em\u003e (Denomination of Controlled Origin).\u003c\/p\u003e\n\u003cp\u003eIn total, there are seventeen DOCG and DOC wines made in Piedmont. The five applicable to Nebbiolo are Barolo DOCG, Barbaresco DOCG and Nebbiolo d’Alba DOC (which must be made from 100% Nebbiolo) and Roero DOCG and Langhe Nebbiolo DOC (which must be made from at least 85% Nebbiolo).\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" data-mce-style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e \u003cstrong\u003eDOCG and DOC Nebbiolo production zones in Piedmont\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarolo DOCG\u003c\/strong\u003e is perhaps the most famous Nebbiolo wine. Its name derives from the small town in the heart of the Barolo production zone, but it is produced in eleven communes around the larger hillside towns in the area. Barolo DOCG wines must be made from 100% Nebbiolo and must age in oak for at least 18 months with a total age time of 38 months before release. Barolo Riserva DOCG must \u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 18 months with a total age time of 62 months before \u003c\/span\u003ebeing released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarbaresco DOCG\u003c\/strong\u003e is often described as more elegant than the more powerful Barolo, the 'queen' to Barolo’s 'king'. Barbaresco DOCG wines must be made from 100% Nebbiolo. The production zone is tiny, a third of the size of Barolo, and has less stringent regulations. Barbaresco DOCG wines must age in oak for at least 9 months with a total age time of 26 months before release. \u003cspan data-mce-fragment=\"1\"\u003eBarbaresco Riserva DOCG must \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 9 months with a total age time of 50 months before \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ebeing released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNebbiolo d’Alba DOC\u003c\/strong\u003e is produced between Barolo and Barbaresco. Near the two zones the wines are full-bodied and age very well. Further away, they’re delicate and best drunk young. This wine can also come from grapes from Barola or Barbaresco not quite up to heavenly standards, such as grapes from new vineyards in the famous hills or from less exalted vineyards. Nebbiolo d’Alba DOC wines must be made from 100% Nebbiolo and \u003cspan data-mce-fragment=\"1\"\u003emust age for at least 12 months before release. Nebbiolo d’Alba Superiore DOC wines must age in oak for at least 6 months with a total age time of 18 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRoero DOCG i\u003c\/strong\u003es a little known zone just north of Barolo within the Langhe. Roero DOCG wines must be at least 95% Nebbiolo and must age in oak for at least 6 months with a total age time of 20 months before release. Roero Riserva DOCG must age in oak for at least 6 months with a total age time of 32 months before being released. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanghe Nebbiolo DOC\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003efalls in (is a subset of) one of the largest wine zones in Piedmont, Langhe DOC. \u003c\/span\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Varietally focused wines can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one. Langhe Nebbiolo DOC wines can come from anywhere in the Langhe i.e. from any of the four zones above (Barolo, Barbaresco, Nebbiolo d’Alba or Roero). Langhe Nebbiolo DOC must be at least 85% Nebbiolo and al\u003cspan data-mce-fragment=\"1\"\u003elow for up to 15% of other indigenous grape varieties, such as \u003c\/span\u003esuch as Barbera and Dolcetto. In practice most are made entirely from Nebbiolo.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont_Nebbiolo_Serralunga_d_Alba_1024x1024.png?v=1716562793\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSerralunga d'Alba in Piedmont, where the Nebbiolo grape is king\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eBarolo\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Barolo Landscape\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolo_1024x1024.png?v=1696167899\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolo_1024x1024.png?v=1696167899\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBarolo, often referred to as the \"King of Wines\", is a powerful and full-bodied red wine made from Nebbiolo grapes. Barolo is special due to its unique combination of factors – its terroir, the Nebbiolo grape, and its winemaking traditions. The zone's spectacular terroir, a multitude of distinctive microclimates and soil compositions, is ideal for growing Nebbiolo. Furthermore, the centuries-old winemaking traditions add to the allure, resulting in a wine that is complex, full-bodied, and capable of aging gracefully for many years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Barolo zone (the regulated production area) is a relatively small area in Piemont. It is 11km north to south and just over 8km at its widest point. Barolo comprises 11 different communes around the larger towns in the area - some of the more famous towns or villages are Barolo, Montforte d’Alba, La Morra and Serralunga d’Alba. These communes each have unique geography, soil, climate and altitude. \u003c\/p\u003e\n\u003cp\u003eBarolo largely consists of three chains of hills separated by two north-south valleys, the Central Valley and Serralunga Valley. The communes are dotted up and down the twin valleys and hilly ranges that offer a huge variety of terroir.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 3D flyover of Barola below is worth watching to appreciate the compexity of the topography, the countless number of small hills and the changes that occur in the space of a few metres. However, for anyone wishing to gain a full appreciation of what Barolo looks like in the flesh, \u003cspan data-mce-fragment=\"1\"\u003eAlessandro Masnaghetti's\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e  \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #ff00ff;\" data-mce-style=\"color: #ff00ff;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003ca href=\"https:\/\/www.barolomga360.it\/en\/\" title=\"Alessandro Masnaghetti's Barolo MGA 360\" style=\"color: #808080;\" data-mce-href=\"https:\/\/www.barolomga360.it\/en\/\" data-mce-style=\"color: #808080;\" target=\"_blank\"\u003eBarolo MGA 360\u003c\/a\u003e\u003ca href=\"https:\/\/www.barolomga360.it\/en\/\" title=\"Alessandro Masnaghetti's Barolo MGA 360\" style=\"color: #808080;\" data-mce-href=\"https:\/\/www.barolomga360.it\/en\/\" data-mce-style=\"color: #808080;\" target=\"_blank\"\u003e°\u003c\/a\u003e\u003c\/span\u003e  \u003c\/span\u003eprovides a superb digital replica of the landscape.\u003cbr\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003ca title=\"Barolo Vineyards in 3D flyover\" href=\"https:\/\/youtu.be\/HQmwjRhY-SA\" data-mce-href=\"https:\/\/youtu.be\/HQmwjRhY-SA\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolo3Dflyover_1facdbb5-6f80-4e50-8b28-4084fbf68997_240x240.png?v=1696134906\" alt=\"Barolo Vineyards in 3D flyover\" style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolo3Dflyover_1facdbb5-6f80-4e50-8b28-4084fbf68997_240x240.png?v=1696134906\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e Click on image to play 3D flyover\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Communes and 'Cru' Vineyards of Barolo\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThere are 11 approved communes in the Barolo production zone. \u003c\/span\u003eOver 87% of Barolo is produced in the original five and largest communes; La Morra, Barolo, Castiglione Falletto, Serralunga d'Alba and Monforte d'Alba.\u003c\/p\u003e\n\u003cp\u003eThe remaining six communes are Novello, Verduno, Cherasco, Roddi, Grinzane Cavour and Diano d’Alba (which is planted \u003cspan data-mce-fragment=\"1\"\u003emore to Dolcetto than Nebbiolo). Interestingly, the first two of these are home to two of the most in-demand vineyards in the entire region; Monvigliero in Verduno and Ravera in Novello.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLa Morra and Barolo are the two main communes in the western part of the zone, also known as the Central Valley. The soils are Tortonian - a fertile, compact, calcareous marl that produces graceful wines with more florals and fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Serralunga Valley to the east has Serravalian (also referred to as Helvetian) soils which are heavy in sandstone and sand, producing structured bold wines with high tannins. Within this area you will find the famous communes of Castiglione Falleto, Serralunga d’Alba and Monforte d’Alba.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg alt=\"Communes of Barolo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolloCommunes_600x600_c9ff96db-54e3-47dd-bcea-805b78acc453_600x600.jpg?v=1716186871\" style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolloCommunes_600x600_c9ff96db-54e3-47dd-bcea-805b78acc453_600x600.jpg?v=1716186871\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCommunes of Barolo\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eBarolo drinkers had become familiar over the years with the most recognizable of the 11 commune names appearing on the labels; Castiglione Falletto and Monforte d'Alba, for example. However, i\u003c\/span\u003en the ‘90s the world rediscovered Barolo, whose wines bore little comparison to the rough wines of the past. Barolo began selling out, prices increased and so did the surface area of vineyards. With new producers came a rise in new labels and new ways to distinguish one from the other. They began personalising their labels with more than just the commune; they used the names of the vineyards, villages, and people. This desire to differentiate quickly got out of control, and as has been the case in many other wine regions, the consumer became confused.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe first priority was to create order, to delineate and define the varying wine-growing areas. To make it official, the Barolo Consorzio, in cooperation with the province of Cuneo and the various Barolo villages, undertook the challenging task of regulating the use of vineyard and zonal names on labels. By 2010, after several years of hard work, they came up with a list of geographical designations that are allowed to appear on the Barolo label. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese geographical designations or MGA (\u003cem data-mce-fragment=\"1\"\u003emenzioni geografiche aggiuntive\u003c\/em\u003e or additional geographic designations) refer to specific delimited areas of production and can be seen as the equivalent of the French term cru. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn total, there are 181 geographical designations, of which 11 are communal (one for each commune; e.g. \u003cem data-mce-fragment=\"1\"\u003eBarolo del Comune di Serralunga d’Alba, Barolo del Comune di La Morra,\u003c\/em\u003e etc.). Wines may be labeled with one of these MGA provided the fruit comes from the stated designation. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe MGAs – it’s important to emphasize this – do not imply superiority in a qualitative sense. A Barolo carrying the name of an MGA on the label is not necessarily better or more valuable than a Barolo with another name or even with no name at all, although for many producers Barolo wines with an MGA usually represent the most prestigious wines in their lists.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMost of the 170 MGA refer to a single vineyard such as Cannubi or Brunate, however as there are a number of exceptions, the MGA term cannot technically be defined as a vineyard. Bussia, for example, in the commune of Monforte d'Alba and the second largest MGA at 738 acres, is actually a large hill made up of several vineyards. \u003c\/span\u003eThe name of single-vineyard wines within\u003cspan data-mce-fragment=\"1\"\u003e their eponymous MGA \u003c\/span\u003eare permitted on the label. \u003cspan data-mce-fragment=\"1\"\u003ePoderi Aldo Conterno, one of Barolo’s greatest producers, makes wines from three separate vineyards situated within the Bussia MGA; Colonello, Cicala and Romirasco.\u003c\/span\u003e  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca title=\"Barolo MGA or Cru Official Map\" href=\"https:\/\/docs.google.com\/uc?export=download\u0026amp;confirm=no_antivirus\u0026amp;id=1jgpl-l1jvpsy2Y1MQwwiSZmf95R51IaL\" data-mce-href=\"https:\/\/docs.google.com\/uc?export=download\u0026amp;confirm=no_antivirus\u0026amp;id=1jgpl-l1jvpsy2Y1MQwwiSZmf95R51IaL\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaroloCrusMap_33a4cb8d-4b17-47ab-b217-9f75dfb93dfe_600x600.png?v=1696144900\" alt=\"Barolo MGA or Cru Map\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaroloCrusMap_33a4cb8d-4b17-47ab-b217-9f75dfb93dfe_600x600.png?v=1696144900\" data-mce-style=\"float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eClick map to enlarge 🔍\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA number of the MGA extend across more than one Commune. The Cerequio MGA, for example, is located between the towns of La Morra and Barolo and extends across the boundary of the two communes. It is one of the most prestigious vineyards within the appellation and a truly stunning landscape – it is so revered that it has been nicknamed the \"Riviera of the Langhe.\" Grapes from both sides are of extremely high-quality and become great wines, but acquiring land with the southwestern exposure is considered la crème de la crème of the MGA. Therefore, it is no coincidence that the labels that have made Barolo history are all from here.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStrange as it may seem, European laws prevent the use of two or more MGA names together on the label, thus effectively stopping a noble and well-documented tradition of Barolo obtained by blending various vineyards. However, if the MGAs are situated in the same commune, the label may specify \"Barolo del Comune di Barolo\" or \"Barolo del Comune di La Morra\" and so on. Although contradictory, the same law that prevents use of two or more MGAs on the label allows the producer to add up to 15% of Barolo obtained from a second MGA to a Barolo with an MGA stated on the label.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe proper term for a vineyard is \u003cem\u003evigna\u003c\/em\u003e, which can also appear on the label. Two well-known examples are Poderi Oddero Barolo Bussia Vigna Mondoca and Bruno Giacosa Vigna Le Rocche Barolo Falletto. Note that the term vigna does not have to be used as an identifier – Aldo Conterno does not label his separate Barolos with this descriptor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA brief summary of the most important communes and crus in the Barolo production zone follows.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLa Morra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"La Morra Commune\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-LaMorra_Barolo_1024x1024.png?v=1696147933\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-LaMorra_Barolo_1024x1024.png?v=1696147933\"\u003e\u003c\/p\u003e\n\u003cp\u003eSituated at the northern end of the Central Valley, La Morra ranks first among all the communes as far as most acreage of Nebbiolo planted for production of Barolo as well as number of wineries (62); it is tied with Serralunga d’Alba for most MGA (39). Several of the highest vineyards in the zone are located here at elevations of more than 420m.\u003c\/p\u003e\n\u003cp\u003eLa Morra is known for Barolo with rounder, more gentle tannins and more floral aromatics (especially from the Brunate MGA), as opposed to wines from Serralunga and Monforte d'Alba. The wines from the Rocche dell’Annunziata site are among the most complex, elegant and structured in all the commune.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eRocche dell’Annunziata, La Serra, Arborina, Conca, Brunate and Cerequio (these last two are primarily situated in La Morra, with a smaller part of these sites also in the commune of Barolo).\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eRenato Ratti, Roberto Voerzio, Poderi Oddero, Elio Altare, Fratelli Revello, Marcarini, Mauro Molino, Mauro Veglio, Trediberri, Aurelio Settimo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarolo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Barolo Commune\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Barolo_Barolo_1024x1024.png?v=1696148642\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Barolo_Barolo_1024x1024.png?v=1696148642\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSituated at the southern end of the Central Valley, t\u003c\/span\u003ehis commune lends its name to the wine produced in the Barolo Zone. The wines here are a mix of styles, with a typical Barolo from here being rich in tannins with a slight austerity. The most famous vineyard here is Cannubi, which contains both Tortonian and Serravalian soils, creating wines of great complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eCannubi, Sarmassa, Bricco delle Viole, Terlo, Liste, Castellero\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e \u003c\/span\u003eBartolo Mascarello, Marchesi di Barolo, Scarzello, Borgogno, Damilano, Giuseppe Rinaldi, Francesco Rinaldi, Giacamo Brezza, Luciano Sandrone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMonforte d'Alba\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Monforte d'Alba\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Monforted_Alba_Barolo_52bdc4ed-ac7b-4dfb-b7e3-124cbc5d2daa_1024x1024.png?v=1696165973\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Monforted_Alba_Barolo_52bdc4ed-ac7b-4dfb-b7e3-124cbc5d2daa_1024x1024.png?v=1696165973\"\u003e\u003c\/p\u003e\n\u003cp\u003eSituated at the far southeastern reaches of the zone, Monforte d’Alba is home to long-aging, powerful examples of Barolo. There are only 11 MGA, but 53 wineries here; one reason for this is the large number of producers that make a Bussia Barolo. The wines here are generally quite ripe, and while there are numerous producers that take a modern approach in the cellar (e.g. Domenico Clerico), there are some such as Elio Grasso that specialize in more traditional examples of Barolo, with their Ginestra Casa Maté and Gavarini Chiniera Barolos.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eGinestra, Bussia, Mosconi, Castelletto, Le Coste di Monforte\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eElio Grasso, Domenico Clerico, Poderi Aldo Conterno, Giovanni Manzone, Josetta Saffirio, Giacomo Conterno, Giacomo Fenocchio, Amalia Cascina in Langa\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSerralunga d’Alba \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Serralunga d’Alba commune\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Serralungad_Alba_Barolo_1024x1024.png?v=1696155302\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Serralungad_Alba_Barolo_1024x1024.png?v=1696155302\"\u003eSituated north of Monforte d’Alba, Serralunga d’Alba marks the eastern border of the Barolo zone. If a classic syle of Barolo combines deep structure and longevity, then the Barolos of Serralunga are certainly among the most classic. These wines require time, but offers great rewards at their peak. Yet, you can find very approachable examples of Barolo from here; the offerings of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBarolo Comune di Serralunga d’Alba\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eare often quite open upon release, displaying the rich fruit and tannins of Serralunga in a more refined manner. These are among the best values of the entire Barolo zone.\u003c\/p\u003e\n\u003cp\u003eAs much as any commune, Serralunga is known for its remarkable assortment of vineyards, including Lazzarito, Vignarionda, Falletto of Bruno Giacosa, and Francia, the source of the celebrated Monfortino Barolo of Giacomo Conterno.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFalletto, Francia, Lazzarito, Vignarionda, Margheria, Cerretta, Prapò, Parafada\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFontanafredda, Ettore Germano, Paolo Manzone, Giovanni Rosso, Schiavenza, Palladino, Luigi Pira\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCastiglione Falletto\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-CastiglioneFalletto_Barolo_1024x1024.png?v=1696155789\" alt=\"Castiglione Falletto\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-CastiglioneFalletto_Barolo_1024x1024.png?v=1696155789\"\u003e\u003c\/strong\u003eThe commune of Castiglione Falletto is located to the west of Serralunga d’Alba, north of Monforte d’Alba and east of La Morra. The soils here are mixed with a good percentage of sand, resulting in wines that are often more fragrant and less tannic than those from Serralunga and Monforte. A typical Castiglione Falletto Barolo displays red cherry and starwberry fruit aromas and flavors along with distinct red spice notes. Rocche di Castiglione is arguably the best known site here, along with Villero (the source of Vietti\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eriserva\u003c\/em\u003e), Bricco Rocche of Ceretto, and Monprivato, this last made famous by Giuseppe Mascarello.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Vineyards:\u003c\/strong\u003e \u003c\/span\u003eRocche di Castiglione, Bricco Rocche, Villero, Bricco Boschis, Parussi, Fiasco, Pernanno, Monprivato, Montanello\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eVietti, Paolo Scavino, Cavallotto, Monchiero Fratelli, Giovanni Sordo, Livia Fontanai\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVerduno\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Verduno_Barolo_1024x1024.png?v=1696156532\" alt=\"Verduno Commune\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Verduno_Barolo_1024x1024.png?v=1696156532\"\u003e\u003c\/p\u003e\n\u003cp\u003eVerduno represents the far northwest reaches of the Barolo zone, and is known for wines that combine excellent ripeness with subtle spice, generally with mid-weight tannins. Clearly Verduno is most famous for the Monvigliero vineyard, situated just east of the town of Verduno, ranging from 220-310m above sea level. While most of this commune’s producers make a Monvigliero Barolo, recently many vintners throughout the Barolo zone have also added a Barolo from this vineyard - this includes Paolo Scavino, Giovanni Sordo and Terre del Barolo.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eMonvigliero, San Lorenzo di Verduno, Boscatto, Massara\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eBurlotto, Fratelli Alessandria, Bel Colle, Castello di Verduno\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNovello\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-NovelloBarolo_1024x1024.png?v=1696157519\" alt=\"Novello Commune\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-NovelloBarolo_1024x1024.png?v=1696157519\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe commune of Novello is located at the far southwestern corner of the Barolo zone and has one of the coolest climates of any commune, thanks to the winds from the Cottian Alps to the south. The wines of Novello were among the most unrelenting years ago, but because of climate change, a typical Barolo from Novello is now riper and much more elegant. Clearly the interest in this commune over the past decade can be traced to the work of Valter Fissore and his wife Nadia, at their Elvio Cogno estate, with wines from the Ravera vineyard. Recently several renowned producers such as Vietti and Paolo Scavino have also released a Ravera Barolo.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eRavera, Sottocastello di Novello, Cerviano-Merli, Panerole, Corini-Palaretta\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e \u003c\/span\u003eElvio Cogno, Ca’Viola, Le Strette, Marenco\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiovanniRosso_1024x1024.png?v=1696130920\" alt=\"Giovanni Rosso\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiovanniRosso_1024x1024.png?v=1696130920\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cbr\u003e\"While Giovanni Rosso isn’t one of the best known Barolo estates, it is one of the best.\"  Jamie Goode\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAzienda Agricola Giovanni Rosso is a family-owned estate located in the commune of Serralunga d'Alba, which marks the eastern border of the Barolo zone. The family has farmed vineyards in Serralunga d'Alba since the 1890s, however, the first real qualitative leap took place in the 1980s when Giovanni Rosso restructured most of the vineyards with modern planting layouts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy focusing his energy on the vineyards, Giovanni was responsible for the meteoric rise in the fortunes of the estate. He raised the quality of the fruit to such a level that wines were released under the 'Giovanni Rosso' label for the first time in 1995. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGiovanni's son, the very talented Davide Rosso, completed his degree in Oenology and departed for France, gaining experience working in Alsace, Champagne and Burgundy, most notably with\u003cspan style=\"font-family: Montserrat; color: #3d4459; background: white;\" data-mce-style=\"font-family: Montserrat; color: #3d4459; background: white;\"\u003e \u003c\/span\u003eDomaine Jean Grivot and Denis Mortet. In 2001, at the age of 27, he returned to his father’s side and took over as head of the winery. \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003eDavide had one goal in mind, to make wine that accurately reflected the terroir - in this case from the many slopes they own in Serralunga d'Alba.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe vineyards are managed organically and although there is no certification, no pesticides or herbicides are used. Today, there are 12 hectares under vine, which include vineyards in the special crus of Vigna Rionda, Cerretta and Serra:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCerretta, which is on calcareous clay, has been owned by the family since 1920 and was partly replanted in 1984 and 2000.\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\" data-mce-style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003eLa Serra, which is on limestone, was acquired by the family in 1946 and vines were planted in 1984, 1996 and 2003.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\" data-mce-style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003eThe jewel in the crown, Vigna Rionda, is on a mix of calcareous clay and sandstone. It was acquired in 2010 when the previous owner, Davide's uncle Tommaso Canale, passed away. Davide replanted three-quarters of the vineyard to nebbiolo but left the remaining quarter, with its magnificent old vine nebbiolo which was planted in 1946, intact. Davide makes two wines from the vineyard, both named in honour of his mother, Ester Canale. One is the Nebbiolo Langhe Rosso (from the young vines) and the other the Barolo Vigna Rionda Rosso (from the old vines).\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Giovanni Rosso cantina (winery) is located just over two kilometers north of Serralunga d’Alba village, in the small hamlet of Baudana, which offers beautiful views of the many vineyards that surround it. The winery is a traditional family cascina, or farmhouse, and houses the majority of Giovanni Rosso’s wine production together with the fermentation, bottling and labeling facilities, as well as the offices.\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/youtu.be\/ILi_HaN81_U\" title=\"The Giovanni Rosso Story\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none; display: block; margin-left: auto; margin-right: auto;\" alt=\"The Giovanni Rosso Story\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni_Rosso_story_5874fbd2-9df7-4ced-8ced-8b495c45243d_480x480.png?v=1716644746\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eThe Giovanni Rosso Story\u003c\/b\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eVignarionda\u003c\/span\u003e, Serralunga d'Alba \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e Area: 0.85 Hectares   \u003cbr\u003eVariety: Nebbiolo  \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eElevation: 355m   \u003c\/span\u003e \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1934, it was replanted in 1945 and partly in 2011\u003cbr\u003eThe soil is a mix of calcareous clay or marl and sandstone  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCerretta, Serralunga d'Alba  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eArea: 3.5 Hectare  \u003cbr\u003eVarieties: Nebbiolo and Barbera\u003cbr\u003eElevation: 360m   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1920, it was partly replanted in 1984 and 2000\u003cbr\u003eThe soil is essentially made up of calcareous clay or marl\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eLa Serra, Serralunga d'Alba  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan\u003eArea: 1 Hectare \u003cbr\u003eVariety: Nebbiolo\u003cbr\u003eElevation: 378m      \u003cbr\u003ePlanting Density: 5,000 \/ hectare   \u003cbr\u003eOwned by the Rosso family since 1946, vines planted in 1984, 1996 and 2003\u003cbr\u003eThe soil is noticeably white, being rich in active calcium (limestone)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eMeriame, Serralunga d'Alba \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 1 Hectare  \u003cbr\u003eVariety: Nebbiolo   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1946\u003cbr\u003eThe soil is noticeably white, being rich in active calcium (limestone)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eBroglio, Serralunga d'Alba  \u003c\/span\u003e\u003c\/strong\u003e  \u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: ½ Hectare  \u003cbr\u003eVarieties: Nebbiolo and Dolcetto   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eThe soil consists of a particularly high percentage of sand      \u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eSorano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 2 Hectares   \u003cbr\u003eVariety: Nebbiolo   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eThis was partly replanted in 2008 replacing vines planted in 1947\u003cbr\u003eThe soil is a deep calcareous clay\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eCosta Bella, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 2 Hectares   \u003cbr\u003eVarieties: Dolcetto d'Alba and Barbera d'Alba  \u003cbr\u003ePlanting Density: 5,000 \/ hectare     \u003cbr\u003ePlanted in 1959\u003cbr\u003eThe soil is essentially made up of a calcareous clay\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eLirano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: About 1 Hectare   \u003cbr\u003eVariety: Sauvignon Blanc  \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1946, it was planted in 2000 with Sauvignon Blanc\u003cbr\u003eThe soil is rich in sand, shade supplied by the surrounding woods\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eDamiano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: About 1 Hectare   \u003cbr\u003eVarieties: Dolcetto d'Alba and Barbera d'Alba   \u003cbr\u003ePlanted in 1994 and 2000, it's a very cool, breezy vineyard\u003cbr\u003eThe soil is rich in limestone and minerals   \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896843833585,"sku":"","price":155.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni-Rosso-Barolo-Serralunga-2013_9a43efc2-3ec5-4df3-ba01-bbaf22c93a8e.jpg?v=1716421546"},{"product_id":"giovanni-rosso-del-comune-di-serralunga-dalba-barolo-docg-2012","title":"Giovanni Rosso Del Comune di Serralunga d'Alba, Barolo DOCG 2012","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\"One of my top ten Piedmont producers. I have a list. I unfold it, look at it, read it aloud a few times, and tuck it safely away.\"  Gary Walsh\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAzienda Agricola Giovanni Rosso is a family-owned estate located in the commune of Serralunga d'Alba, which marks the eastern border of the Barolo zone. The family has farmed vineyards in the area since the 1890s, however, they have only released wines under the 'Giovanni Rosso' label since 1995. Winemaker Davide Rosso, Giovanni's son, aims to make wine that accurately reflects the terroir, in this case from the many slopes they own in Serralunga d'Alba - in particular from the very special crus of Vigna Rionda, Cerretta and Serra. \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"I’d guess a few people won’t quite love this wine as much as I do, but for those who value precision, perfume and grace over grunt and heft, then walk this way. Raspberry, redcurrant, liquorice root with air, almost an Earl Grey tea fragrance, along with a sniff of new leather and mushroom. Medium bodied, almost juicy and succulent, with rosehip tea, redcurrant and raspberry flavours, pure acidity and gentle silty insistent tannin running long on the finish. What a delight!\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Giovanni Rosso Serralunga d'Alba is a village blend of nebbiolo from six different crus (vineyards) planted from 1984-1996: Broglio, Meriame and Damiano in central Serralunga and Baudana, Costa Bella and Sorano in the north. The crus have different sun exposure, altitude and soil characteristics, and are harvested and fermented separately before blending. \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eThe grapes are harvested by hand, destemmed and softly crushed, and the juice is fermented in contact with the skins in concrete tanks for about 15 days prior to maturation in large 500L \u003cspan\u003eFontainebleau Forest oak\u003c\/span\u003e barrels for 18 to 36 months (depending on the vintage and the vineyard).\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Davide Rosso discusses his Giovanni Rosso Del Comune di Serralunga d'Alba\" href=\"https:\/\/youtu.be\/75fDUuxWlt0\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni_Rosso_Del_Comune_di_Serralunga_d_Alba_Barolo_DOCG_Video_600x600_94e1ea11-2cfe-4116-80f5-999fe30d80d8_600x600.jpg?v=1716441322\" alt=\"Davide Rosso discusses his Giovanni Rosso Del Comune di Serralunga d'Alba\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e Davide Rosso discusses his Giovanni Rosso Del Comune di Serralunga d'Alba  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eOne of my top ten Piedmont producers. I have a list. I unfold it, look at it, read it aloud a few times, and tuck it safely away. There’s nothing wrong with that, is there? I’d guess a few people won’t quite love this wine as much as I do, but for those who value precision, perfume and grace over grunt and heft, then walk this way. Raspberry, redcurrant, liquorice root with air, almost an Earl Grey tea fragrance, along with a sniff of new leather and mushroom. Medium bodied, almost juicy and succulent, with rosehip tea, redcurrant and raspberry flavours, pure acidity and gentle silty insistent tannin running long on the finish. What a delight! \u003cspan data-mce-fragment=\"1\"\u003eDrink: 2016 - 2024+.\"  \u003c\/span\u003e\u003cstrong\u003eGary Walsh, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"An enticing mix of white pepper, strawberry, raspberry and floral aromas and flavors are the hallmarks of this racy red. Intense and focused, picking up a steely, minerally element on the long finish. Best from 2019 through 2025.\"  \u003c\/span\u003e\u003cstrong\u003eBruce Sanderson, Wine Spectator – 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePiedmont Nebbiolo\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Piedmont wine region is located in the north-west corner of Italy. The name Piemonte means \"at the foot of the mountains\", the mountains in this case being the Alps. Piedmont is just Italy’s seventh largest wine region, but what it lacks in quantity it makes up for in quality.\u003c\/p\u003e\n\u003cp\u003ePiedmont is famous for its Nebbiolo wines. Nebbiolo, the most exalted wine variety of Piedmont, gets its name from the Italian word for 'fog', \u003cem\u003enebbia\u003c\/em\u003e. During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where the Nebbiolo vineyards are located. The Nebbiolo heartland is the tiny Barolo production zone, a cluster of fog-prone hills around the village of the same name.\u003c\/p\u003e\n\u003cp\u003eNebbiolo is early-budding, but also late-ripening. It needs good weather and lots of sunlight to achieve full ripeness, which is why the best vineyards for growing Nebbiolo are located on hillsides that are exposed to plenty of sunlight. Hence the suitability of the slopes of the Langhe hills near the town of Alba. Nebbiolo is only planted on the hills at an altitude above 250m, as fog hangs over lower vineyards for large parts of the day and there is no chance of making decent wine from this late-ripening variety if it is not exposed to maximum sunshine. The lower vineyards are generally planted with Barbera or Dolcetto.\u003c\/p\u003e\n\u003cp\u003eSoil types also play a crucial role. Nebbiolo thrives on calcareous marl, a lime-rich mudstone that is found on the right bank of the Tanaro River, home to the famous appellations Barolo and Barbaresco. Nebbiolo grapes grown on other soil types tend to make wines that are not as aromatic and elegant.\u003c\/p\u003e\n\u003cp\u003eNebbiolo produces a full-bodied wine with high levels of acidity and tannin, particularly when it is young - at odds with its light colour. It also has great aging potential – particularly the Barbaresco and Barolo wines that garner the highest price tags.\u003c\/p\u003e\n\u003cp\u003eThe two highest classifications of wines produced from Nebbiolo in Piedmont are the DOCG denomination \u003cem\u003eDenominazione di Origine Controllata e Garantita\u003c\/em\u003e (Denomination of Controlled and Guaranteed Origin) and the DOC denomination \u003cem\u003eDenominazione d'Origine Controllata\u003c\/em\u003e (Denomination of Controlled Origin).\u003c\/p\u003e\n\u003cp\u003eIn total, there are seventeen DOCG and DOC wines made in Piedmont. The five applicable to Nebbiolo are Barolo DOCG, Barbaresco DOCG and Nebbiolo d’Alba DOC (which must be made from 100% Nebbiolo) and Roero DOCG and Langhe Nebbiolo DOC (which must be made from at least 85% Nebbiolo).\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" data-mce-style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e \u003cstrong\u003eDOCG and DOC Nebbiolo production zones in Piedmont\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarolo DOCG\u003c\/strong\u003e is perhaps the most famous Nebbiolo wine. Its name derives from the small town in the heart of the Barolo production zone, but it is produced in eleven communes around the larger hillside towns in the area. Barolo DOCG wines must be made from 100% Nebbiolo and must age in oak for at least 18 months with a total age time of 38 months before release. Barolo Riserva DOCG must \u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 18 months with a total age time of 62 months before \u003c\/span\u003ebeing released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarbaresco DOCG\u003c\/strong\u003e is often described as more elegant than the more powerful Barolo, the 'queen' to Barolo’s 'king'. Barbaresco DOCG wines must be made from 100% Nebbiolo. The production zone is tiny, a third of the size of Barolo, and has less stringent regulations. Barbaresco DOCG wines must age in oak for at least 9 months with a total age time of 26 months before release. \u003cspan data-mce-fragment=\"1\"\u003eBarbaresco Riserva DOCG must \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 9 months with a total age time of 50 months before \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ebeing released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNebbiolo d’Alba DOC\u003c\/strong\u003e is produced between Barolo and Barbaresco. Near the two zones the wines are full-bodied and age very well. Further away, they’re delicate and best drunk young. This wine can also come from grapes from Barola or Barbaresco not quite up to heavenly standards, such as grapes from new vineyards in the famous hills or from less exalted vineyards. Nebbiolo d’Alba DOC wines must be made from 100% Nebbiolo and \u003cspan data-mce-fragment=\"1\"\u003emust age for at least 12 months before release. Nebbiolo d’Alba Superiore DOC wines must age in oak for at least 6 months with a total age time of 18 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRoero DOCG i\u003c\/strong\u003es a little known zone just north of Barolo within the Langhe. Roero DOCG wines must be at least 95% Nebbiolo and must age in oak for at least 6 months with a total age time of 20 months before release. Roero Riserva DOCG must age in oak for at least 6 months with a total age time of 32 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanghe Nebbiolo DOC\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003efalls in (is a subset of) one of the largest wine zones in Piedmont, Langhe DOC. \u003c\/span\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Varietally focused wines can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one. Langhe Nebbiolo DOC wines can come from anywhere in the Langhe i.e. from any of the four zones above (Barolo, Barbaresco, Nebbiolo d’Alba or Roero). Langhe Nebbiolo DOC must be at least 85% Nebbiolo and al\u003cspan data-mce-fragment=\"1\"\u003elow for up to 15% of other indigenous grape varieties, such as \u003c\/span\u003esuch as Barbera and Dolcetto. In practice most are made entirely from Nebbiolo.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont_Nebbiolo_Serralunga_d_Alba_1024x1024.png?v=1716562793\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSerralunga d'Alba in Piedmont, where the Nebbiolo grape is king\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eBarolo\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Barolo Landscape\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolo_1024x1024.png?v=1696167899\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolo_1024x1024.png?v=1696167899\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBarolo, often referred to as the \"King of Wines\", is a powerful and full-bodied red wine made from Nebbiolo grapes. Barolo is special due to its unique combination of factors – its terroir, the Nebbiolo grape, and its winemaking traditions. The zone's spectacular terroir, a multitude of distinctive microclimates and soil compositions, is ideal for growing Nebbiolo. Furthermore, the centuries-old winemaking traditions add to the allure, resulting in a wine that is complex, full-bodied, and capable of aging gracefully for many years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Barolo zone (the regulated production area) is a relatively small area in Piemont. It is 11km north to south and just over 8km at its widest point. Barolo comprises 11 different communes around the larger towns in the area - some of the more famous towns or villages are Barolo, Montforte d’Alba, La Morra and Serralunga d’Alba. These communes each have unique geography, soil, climate and altitude. \u003c\/p\u003e\n\u003cp\u003eBarolo largely consists of three chains of hills separated by two north-south valleys, the Central Valley and Serralunga Valley. The communes are dotted up and down the twin valleys and hilly ranges that offer a huge variety of terroir.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 3D flyover of Barola below is worth watching to appreciate the compexity of the topography, the countless number of small hills and the changes that occur in the space of a few metres. However, for anyone wishing to gain a full appreciation of what Barolo looks like in the flesh, \u003cspan data-mce-fragment=\"1\"\u003eAlessandro Masnaghetti's\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e  \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #ff00ff;\" data-mce-style=\"color: #ff00ff;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003ca href=\"https:\/\/www.barolomga360.it\/en\/\" title=\"Alessandro Masnaghetti's Barolo MGA 360\" style=\"color: #808080;\" data-mce-href=\"https:\/\/www.barolomga360.it\/en\/\" data-mce-style=\"color: #808080;\" target=\"_blank\"\u003eBarolo MGA 360\u003c\/a\u003e\u003ca href=\"https:\/\/www.barolomga360.it\/en\/\" title=\"Alessandro Masnaghetti's Barolo MGA 360\" style=\"color: #808080;\" data-mce-href=\"https:\/\/www.barolomga360.it\/en\/\" data-mce-style=\"color: #808080;\" target=\"_blank\"\u003e°\u003c\/a\u003e\u003c\/span\u003e  \u003c\/span\u003eprovides a superb digital replica of the landscape.\u003cbr\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003ca title=\"Barolo Vineyards in 3D flyover\" href=\"https:\/\/youtu.be\/HQmwjRhY-SA\" data-mce-href=\"https:\/\/youtu.be\/HQmwjRhY-SA\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolo3Dflyover_1facdbb5-6f80-4e50-8b28-4084fbf68997_240x240.png?v=1696134906\" alt=\"Barolo Vineyards in 3D flyover\" style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolo3Dflyover_1facdbb5-6f80-4e50-8b28-4084fbf68997_240x240.png?v=1696134906\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e Click on image to play 3D flyover\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Communes and 'Cru' Vineyards of Barolo\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThere are 11 approved communes in the Barolo production zone. \u003c\/span\u003eOver 87% of Barolo is produced in the original five and largest communes; La Morra, Barolo, Castiglione Falletto, Serralunga d'Alba and Monforte d'Alba.\u003c\/p\u003e\n\u003cp\u003eThe remaining six communes are Novello, Verduno, Cherasco, Roddi, Grinzane Cavour and Diano d’Alba (which is planted \u003cspan data-mce-fragment=\"1\"\u003emore to Dolcetto than Nebbiolo). Interestingly, the first two of these are home to two of the most in-demand vineyards in the entire region; Monvigliero in Verduno and Ravera in Novello.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLa Morra and Barolo are the two main communes in the western part of the zone, also known as the Central Valley. The soils are Tortonian - a fertile, compact, calcareous marl that produces graceful wines with more florals and fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Serralunga Valley to the east has Serravalian (also referred to as Helvetian) soils which are heavy in sandstone and sand, producing structured bold wines with high tannins. Within this area you will find the famous communes of Castiglione Falleto, Serralunga d’Alba and Monforte d’Alba.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg alt=\"Communes of Barolo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolloCommunes_600x600_c9ff96db-54e3-47dd-bcea-805b78acc453_600x600.jpg?v=1716186871\" style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PiedmontBarolloCommunes_600x600_c9ff96db-54e3-47dd-bcea-805b78acc453_600x600.jpg?v=1716186871\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCommunes of Barolo\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eBarolo drinkers had become familiar over the years with the most recognizable of the 11 commune names appearing on the labels; Castiglione Falletto and Monforte d'Alba, for example. However, i\u003c\/span\u003en the ‘90s the world rediscovered Barolo, whose wines bore little comparison to the rough wines of the past. Barolo began selling out, prices increased and so did the surface area of vineyards. With new producers came a rise in new labels and new ways to distinguish one from the other. They began personalising their labels with more than just the commune; they used the names of the vineyards, villages, and people. This desire to differentiate quickly got out of control, and as has been the case in many other wine regions, the consumer became confused.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe first priority was to create order, to delineate and define the varying wine-growing areas. To make it official, the Barolo Consorzio, in cooperation with the province of Cuneo and the various Barolo villages, undertook the challenging task of regulating the use of vineyard and zonal names on labels. By 2010, after several years of hard work, they came up with a list of geographical designations that are allowed to appear on the Barolo label. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese geographical designations or MGA (\u003cem data-mce-fragment=\"1\"\u003emenzioni geografiche aggiuntive\u003c\/em\u003e or additional geographic designations) refer to specific delimited areas of production and can be seen as the equivalent of the French term cru. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn total, there are 181 geographical designations, of which 11 are communal (one for each commune; e.g. \u003cem data-mce-fragment=\"1\"\u003eBarolo del Comune di Serralunga d’Alba, Barolo del Comune di La Morra,\u003c\/em\u003e etc.). Wines may be labeled with one of these MGA provided the fruit comes from the stated designation. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe MGAs – it’s important to emphasize this – do not imply superiority in a qualitative sense. A Barolo carrying the name of an MGA on the label is not necessarily better or more valuable than a Barolo with another name or even with no name at all, although for many producers Barolo wines with an MGA usually represent the most prestigious wines in their lists.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMost of the 170 MGA refer to a single vineyard such as Cannubi or Brunate, however as there are a number of exceptions, the MGA term cannot technically be defined as a vineyard. Bussia, for example, in the commune of Monforte d'Alba and the second largest MGA at 738 acres, is actually a large hill made up of several vineyards. \u003c\/span\u003eThe name of single-vineyard wines within\u003cspan data-mce-fragment=\"1\"\u003e their eponymous MGA \u003c\/span\u003eare permitted on the label. \u003cspan data-mce-fragment=\"1\"\u003ePoderi Aldo Conterno, one of Barolo’s greatest producers, makes wines from three separate vineyards situated within the Bussia MGA; Colonello, Cicala and Romirasco.\u003c\/span\u003e  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca title=\"Barolo MGA or Cru Official Map\" href=\"https:\/\/docs.google.com\/uc?export=download\u0026amp;confirm=no_antivirus\u0026amp;id=1jgpl-l1jvpsy2Y1MQwwiSZmf95R51IaL\" data-mce-href=\"https:\/\/docs.google.com\/uc?export=download\u0026amp;confirm=no_antivirus\u0026amp;id=1jgpl-l1jvpsy2Y1MQwwiSZmf95R51IaL\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaroloCrusMap_33a4cb8d-4b17-47ab-b217-9f75dfb93dfe_600x600.png?v=1696144900\" alt=\"Barolo MGA or Cru Map\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaroloCrusMap_33a4cb8d-4b17-47ab-b217-9f75dfb93dfe_600x600.png?v=1696144900\" data-mce-style=\"float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eClick map to enlarge 🔍\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA number of the MGA extend across more than one Commune. The Cerequio MGA, for example, is located between the towns of La Morra and Barolo and extends across the boundary of the two communes. It is one of the most prestigious vineyards within the appellation and a truly stunning landscape – it is so revered that it has been nicknamed the \"Riviera of the Langhe.\" Grapes from both sides are of extremely high-quality and become great wines, but acquiring land with the southwestern exposure is considered la crème de la crème of the MGA. Therefore, it is no coincidence that the labels that have made Barolo history are all from here.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStrange as it may seem, European laws prevent the use of two or more MGA names together on the label, thus effectively stopping a noble and well-documented tradition of Barolo obtained by blending various vineyards. However, if the MGAs are situated in the same commune, the label may specify \"Barolo del Comune di Barolo\" or \"Barolo del Comune di La Morra\" and so on. Although contradictory, the same law that prevents use of two or more MGAs on the label allows the producer to add up to 15% of Barolo obtained from a second MGA to a Barolo with an MGA stated on the label.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe proper term for a vineyard is \u003cem\u003evigna\u003c\/em\u003e, which can also appear on the label. Two well-known examples are Poderi Oddero Barolo Bussia Vigna Mondoca and Bruno Giacosa Vigna Le Rocche Barolo Falletto. Note that the term vigna does not have to be used as an identifier – Aldo Conterno does not label his separate Barolos with this descriptor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA brief summary of the most important communes and crus in the Barolo production zone follows.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLa Morra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"La Morra Commune\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-LaMorra_Barolo_1024x1024.png?v=1696147933\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-LaMorra_Barolo_1024x1024.png?v=1696147933\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eSituated at the northern end of the Central Valley, La Morra ranks first among all the communes as far as most acreage of Nebbiolo planted for production of Barolo as well as number of wineries (62); it is tied with Serralunga d’Alba for most MGA (39). Several of the highest vineyards in the zone are located here at elevations of more than 420m.\u003c\/p\u003e\n\u003cp\u003eLa Morra is known for Barolo with rounder, more gentle tannins and more floral aromatics (especially from the Brunate MGA), as opposed to wines from Serralunga and Monforte d'Alba. The wines from the Rocche dell’Annunziata site are among the most complex, elegant and structured in all the commune.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eRocche dell’Annunziata, La Serra, Arborina, Conca, Brunate and Cerequio (these last two are primarily situated in La Morra, with a smaller part of these sites also in the commune of Barolo).\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eRenato Ratti, Roberto Voerzio, Poderi Oddero, Elio Altare, Fratelli Revello, Marcarini, Mauro Molino, Mauro Veglio, Trediberri, Aurelio Settimo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarolo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Barolo Commune\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Barolo_Barolo_1024x1024.png?v=1696148642\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Barolo_Barolo_1024x1024.png?v=1696148642\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSituated at the southern end of the Central Valley, t\u003c\/span\u003ehis commune lends its name to the wine produced in the Barolo Zone. The wines here are a mix of styles, with a typical Barolo from here being rich in tannins with a slight austerity. The most famous vineyard here is Cannubi, which contains both Tortonian and Serravalian soils, creating wines of great complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eCannubi, Sarmassa, Bricco delle Viole, Terlo, Liste, Castellero\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e \u003c\/span\u003eBartolo Mascarello, Marchesi di Barolo, Scarzello, Borgogno, Damilano, Giuseppe Rinaldi, Francesco Rinaldi, Giacamo Brezza, Luciano Sandrone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMonforte d'Alba\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Monforte d'Alba\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Monforted_Alba_Barolo_52bdc4ed-ac7b-4dfb-b7e3-124cbc5d2daa_1024x1024.png?v=1696165973\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Monforted_Alba_Barolo_52bdc4ed-ac7b-4dfb-b7e3-124cbc5d2daa_1024x1024.png?v=1696165973\"\u003e\u003c\/p\u003e\n\u003cp\u003eSituated at the far southeastern reaches of the zone, Monforte d’Alba is home to long-aging, powerful examples of Barolo. There are only 11 MGA, but 53 wineries here; one reason for this is the large number of producers that make a Bussia Barolo. The wines here are generally quite ripe, and while there are numerous producers that take a modern approach in the cellar (e.g. Domenico Clerico), there are some such as Elio Grasso that specialize in more traditional examples of Barolo, with their Ginestra Casa Maté and Gavarini Chiniera Barolos.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eGinestra, Bussia, Mosconi, Castelletto, Le Coste di Monforte\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eElio Grasso, Domenico Clerico, Poderi Aldo Conterno, Giovanni Manzone, Josetta Saffirio, Giacomo Conterno, Giacomo Fenocchio, Amalia Cascina in Langa\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSerralunga d’Alba \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Serralunga d’Alba commune\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Serralungad_Alba_Barolo_1024x1024.png?v=1696155302\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Serralungad_Alba_Barolo_1024x1024.png?v=1696155302\" data-mce-fragment=\"1\"\u003eSituated north of Monforte d’Alba, Serralunga d’Alba marks the eastern border of the Barolo zone. If a classic syle of Barolo combines deep structure and longevity, then the Barolos of Serralunga are certainly among the most classic. These wines require time, but offers great rewards at their peak. Yet, you can find very approachable examples of Barolo from here; the offerings of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBarolo Comune di Serralunga d’Alba\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eare often quite open upon release, displaying the rich fruit and tannins of Serralunga in a more refined manner. These are among the best values of the entire Barolo zone.\u003c\/p\u003e\n\u003cp\u003eAs much as any commune, Serralunga is known for its remarkable assortment of vineyards, including Lazzarito, Vignarionda, Falletto of Bruno Giacosa, and Francia, the source of the celebrated Monfortino Barolo of Giacomo Conterno.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFalletto, Francia, Lazzarito, Vignarionda, Margheria, Cerretta, Prapò, Parafada\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFontanafredda, Ettore Germano, Paolo Manzone, Giovanni Rosso, Schiavenza, Palladino, Luigi Pira\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCastiglione Falletto\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-CastiglioneFalletto_Barolo_1024x1024.png?v=1696155789\" alt=\"Castiglione Falletto\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-CastiglioneFalletto_Barolo_1024x1024.png?v=1696155789\"\u003e\u003c\/strong\u003eThe commune of Castiglione Falletto is located to the west of Serralunga d’Alba, north of Monforte d’Alba and east of La Morra. The soils here are mixed with a good percentage of sand, resulting in wines that are often more fragrant and less tannic than those from Serralunga and Monforte. A typical Castiglione Falletto Barolo displays red cherry and starwberry fruit aromas and flavors along with distinct red spice notes. Rocche di Castiglione is arguably the best known site here, along with Villero (the source of Vietti\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eriserva\u003c\/em\u003e), Bricco Rocche of Ceretto, and Monprivato, this last made famous by Giuseppe Mascarello.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Vineyards:\u003c\/strong\u003e \u003c\/span\u003eRocche di Castiglione, Bricco Rocche, Villero, Bricco Boschis, Parussi, Fiasco, Pernanno, Monprivato, Montanello\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eVietti, Paolo Scavino, Cavallotto, Monchiero Fratelli, Giovanni Sordo, Livia Fontanai\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVerduno\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Verduno_Barolo_1024x1024.png?v=1696156532\" alt=\"Verduno Commune\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-Verduno_Barolo_1024x1024.png?v=1696156532\"\u003e\u003c\/p\u003e\n\u003cp\u003eVerduno represents the far northwest reaches of the Barolo zone, and is known for wines that combine excellent ripeness with subtle spice, generally with mid-weight tannins. Clearly Verduno is most famous for the Monvigliero vineyard, situated just east of the town of Verduno, ranging from 220-310m above sea level. While most of this commune’s producers make a Monvigliero Barolo, recently many vintners throughout the Barolo zone have also added a Barolo from this vineyard - this includes Paolo Scavino, Giovanni Sordo and Terre del Barolo.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eMonvigliero, San Lorenzo di Verduno, Boscatto, Massara\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eBurlotto, Fratelli Alessandria, Bel Colle, Castello di Verduno\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNovello\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-NovelloBarolo_1024x1024.png?v=1696157519\" alt=\"Novello Commune\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont-NovelloBarolo_1024x1024.png?v=1696157519\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe commune of Novello is located at the far southwestern corner of the Barolo zone and has one of the coolest climates of any commune, thanks to the winds from the Cottian Alps to the south. The wines of Novello were among the most unrelenting years ago, but because of climate change, a typical Barolo from Novello is now riper and much more elegant. Clearly the interest in this commune over the past decade can be traced to the work of Valter Fissore and his wife Nadia, at their Elvio Cogno estate, with wines from the Ravera vineyard. Recently several renowned producers such as Vietti and Paolo Scavino have also released a Ravera Barolo.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Vineyards:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eRavera, Sottocastello di Novello, Cerviano-Merli, Panerole, Corini-Palaretta\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eTop Producers:\u003c\/strong\u003e \u003c\/span\u003eElvio Cogno, Ca’Viola, Le Strette, Marenco\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiovanniRosso_1024x1024.png?v=1696130920\" alt=\"Giovanni Rosso\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiovanniRosso_1024x1024.png?v=1696130920\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cbr\u003e\"While Giovanni Rosso isn’t one of the best known Barolo estates, it is one of the best.\"  Jamie Goode\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAzienda Agricola Giovanni Rosso is a family-owned estate located in the commune of Serralunga d'Alba, which marks the eastern border of the Barolo zone. The family has farmed vineyards in Serralunga d'Alba since the 1890s, however, the first real qualitative leap took place in the 1980s when Giovanni Rosso restructured most of the vineyards with modern planting layouts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy focusing his energy on the vineyards, Giovanni was responsible for the meteoric rise in the fortunes of the estate. He raised the quality of the fruit to such a level that wines were released under the 'Giovanni Rosso' label for the first time in 1995. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGiovanni's son, the very talented Davide Rosso, completed his degree in Oenology and departed for France, gaining experience working in Alsace, Champagne and Burgundy, most notably with\u003cspan style=\"font-family: Montserrat; color: #3d4459; background: white;\" data-mce-style=\"font-family: Montserrat; color: #3d4459; background: white;\"\u003e \u003c\/span\u003eDomaine Jean Grivot and Denis Mortet. In 2001, at the age of 27, he returned to his father’s side and took over as head of the winery. \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003eDavide had one goal in mind, to make wine that accurately reflected the terroir - in this case from the many slopes they own in Serralunga d'Alba.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe vineyards are managed organically and although there is no certification, no pesticides or herbicides are used. Today, there are 12 hectares under vine, which include vineyards in the special crus of Vigna Rionda, Cerretta and Serra:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCerretta, which is on calcareous clay, has been owned by the family since 1920 and was partly replanted in 1984 and 2000.\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\" data-mce-style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003eLa Serra, which is on limestone, was acquired by the family in 1946 and vines were planted in 1984, 1996 and 2003.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\" data-mce-style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003eThe jewel in the crown, Vigna Rionda, is on a mix of calcareous clay and sandstone. It was acquired in 2010 when the previous owner, Davide's uncle Tommaso Canale, passed away. Davide replanted three-quarters of the vineyard to nebbiolo but left the remaining quarter, with its magnificent old vine nebbiolo which was planted in 1946, intact. Davide makes two wines from the vineyard, both named in honour of his mother, Ester Canale. One is the Nebbiolo Langhe Rosso (from the young vines) and the other the Barolo Vigna Rionda Rosso (from the old vines).\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Giovanni Rosso cantina (winery) is located just over two kilometers north of Serralunga d’Alba village, in the small hamlet of Baudana, which offers beautiful views of the many vineyards that surround it. The winery is a traditional family cascina, or farmhouse, and houses the majority of Giovanni Rosso’s wine production together with the fermentation, bottling and labeling facilities, as well as the offices.\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/youtu.be\/ILi_HaN81_U\" title=\"The Giovanni Rosso Story\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none; display: block; margin-left: auto; margin-right: auto;\" alt=\"The Giovanni Rosso Story\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni_Rosso_story_5874fbd2-9df7-4ced-8ced-8b495c45243d_480x480.png?v=1716644746\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eThe Giovanni Rosso Story\u003c\/b\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eVignarionda\u003c\/span\u003e, Serralunga d'Alba \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e Area: 0.85 Hectares   \u003cbr\u003eVariety: Nebbiolo  \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eElevation: 355m   \u003c\/span\u003e \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1934, it was replanted in 1945 and partly in 2011\u003cbr\u003eThe soil is a mix of calcareous clay or marl and sandstone  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCerretta, Serralunga d'Alba  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eArea: 3.5 Hectare  \u003cbr\u003eVarieties: Nebbiolo and Barbera\u003cbr\u003eElevation: 360m   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1920, it was partly replanted in 1984 and 2000\u003cbr\u003eThe soil is essentially made up of calcareous clay or marl\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eLa Serra, Serralunga d'Alba  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan\u003eArea: 1 Hectare \u003cbr\u003eVariety: Nebbiolo\u003cbr\u003eElevation: 378m      \u003cbr\u003ePlanting Density: 5,000 \/ hectare   \u003cbr\u003eOwned by the Rosso family since 1946, vines planted in 1984, 1996 and 2003\u003cbr\u003eThe soil is noticeably white, being rich in active calcium (limestone)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eMeriame, Serralunga d'Alba \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 1 Hectare  \u003cbr\u003eVariety: Nebbiolo   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1946\u003cbr\u003eThe soil is noticeably white, being rich in active calcium (limestone)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\" data-mce-fragment=\"1\"\u003eBroglio, Serralunga d'Alba  \u003c\/span\u003e\u003c\/strong\u003e  \u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: ½ Hectare  \u003cbr\u003eVarieties: Nebbiolo and Dolcetto   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eThe soil consists of a particularly high percentage of sand      \u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\" data-mce-fragment=\"1\"\u003eSorano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 2 Hectares   \u003cbr\u003eVariety: Nebbiolo   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eThis was partly replanted in 2008 replacing vines planted in 1947\u003cbr\u003eThe soil is a deep calcareous clay\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\" data-mce-fragment=\"1\"\u003eCosta Bella, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 2 Hectares   \u003cbr\u003eVarieties: Dolcetto d'Alba and Barbera d'Alba  \u003cbr\u003ePlanting Density: 5,000 \/ hectare     \u003cbr\u003ePlanted in 1959\u003cbr\u003eThe soil is essentially made up of a calcareous clay\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\" data-mce-fragment=\"1\"\u003eLirano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: About 1 Hectare   \u003cbr\u003eVariety: Sauvignon Blanc  \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1946, it was planted in 2000 with Sauvignon Blanc\u003cbr\u003eThe soil is rich in sand, shade supplied by the surrounding woods\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\" data-mce-fragment=\"1\"\u003eDamiano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: About 1 Hectare   \u003cbr\u003eVarieties: Dolcetto d'Alba and Barbera d'Alba   \u003cbr\u003ePlanted in 1994 and 2000, it's a very cool, breezy vineyard\u003cbr\u003eThe soil is rich in limestone and minerals   \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896843866353,"sku":"","price":155.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni-Rosso-Barolo-Serralunga-2012_8bd142f9-dfe9-4606-9113-da605b98943e.jpg?v=1716250720"},{"product_id":"giovanni-rosso-langhe-nebbiolo-doc-2016","title":"Giovanni Rosso Langhe Nebbiolo DOC 2016","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\"One of my top ten Piedmont producers. I have a list. I unfold it, look at it, read it aloud a few times, and tuck it safely away.\"  Gary Walsh\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAzienda Agricola Giovanni Rosso is a family-owned estate located in the commune of Serralunga d'Alba, which marks the eastern border of the Barolo zone. The family has farmed vineyards in the area since the 1890s, however, they have only released wines under the 'Giovanni Rosso' label since 1995. Winemaker Davide Rosso, Giovanni's son, aims to make wine that accurately reflects the terroir, in this case from the many slopes they own in Serralunga d'Alba - in particular from the very special crus of Vigna Rionda, Cerretta and Serra. \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"I often say to cabernet sauvignon drinkers that eventually they will make their way to nebbiolo, the great Italian grape variety used to make Barolo. Here is a wine that will hasten the transition. I’m not sure there is a better wine under $30 in the BC market. It’s better than last year and last year it was terrific. The nose is captivating with its fragrant rose petal and licorice notes. The colour and weight are pinot noir-like, and the palate is deliciously juicy and forthcoming from front to back. Brava to Giovani Rosso and its commitment to making serious nebbiolo at all levels. Back up the truck.\"  Anthony Gismondi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eThe grapes for Giovanni Rosso's classic Langhe Nebbiolo\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e are sourced from around a dozen sites across Piedmont. The grapes are harvested by hand, destemmed and softly crushed, and the juice is fermented in contact with the skins in concrete tanks for about 15 days prior to maturation in large 500L French oak barrels for a few months. \u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/youtu.be\/ILi_HaN81_U\" title=\"The Giovanni Rosso Story\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none; display: block; margin-left: auto; margin-right: auto;\" alt=\"The Giovanni Rosso Story\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni_Rosso_story_5874fbd2-9df7-4ced-8ced-8b495c45243d_480x480.png?v=1716644746\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eThe Giovanni Rosso Story\u003c\/b\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews \u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eI often say to cabernet sauvignon drinkers that eventually they will make their way to nebbiolo, the great Italian grape variety used to make Barolo. Here is a wine that will hasten the transition. I’m not sure there is a better wine under $30 in the BC market. It’s better than last year and last year it was terrific. The nose is captivating with its fragrant rose petal and licorice notes. The colour and weight are pinot noir-like, and the palate is deliciously juicy and forthcoming from front to back. You can drink this now or cellar three to five years and beyond because it is perfectly balanced. Brava to Giovani Rosso and its commitment to making serious nebbiolo at all levels. Back up the truck. Consider this a top match with your holiday turkey dish.\"  \u003c\/span\u003e\u003cstrong\u003eAnthony Gismondi, gismondionwine.com - 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePiedmont Nebbiolo\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Piedmont wine region is located in the north-west corner of Italy. The name Piemonte means \"at the foot of the mountains\", the mountains in this case being the Alps. Piedmont is just Italy’s seventh largest wine region, but what it lacks in quantity it makes up for in quality.\u003c\/p\u003e\n\u003cp\u003ePiedmont is famous for its Nebbiolo wines. Nebbiolo, the most exalted wine variety of Piedmont, gets its name from the Italian word for 'fog', \u003cem\u003enebbia\u003c\/em\u003e. During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where the Nebbiolo vineyards are located. The Nebbiolo heartland is the tiny Barolo production zone, a cluster of fog-prone hills around the village of the same name.\u003c\/p\u003e\n\u003cp\u003eNebbiolo is early-budding, but also late-ripening. It needs good weather and lots of sunlight to achieve full ripeness, which is why the best vineyards for growing Nebbiolo are located on hillsides that are exposed to plenty of sunlight. Hence the suitability of the slopes of the Langhe hills near the town of Alba. Nebbiolo is only planted on the hills at an altitude above 250m, as fog hangs over lower vineyards for large parts of the day and there is no chance of making decent wine from this late-ripening variety if it is not exposed to maximum sunshine. The lower vineyards are generally planted with Barbera or Dolcetto.\u003c\/p\u003e\n\u003cp\u003eSoil types also play a crucial role. Nebbiolo thrives on calcareous marl, a lime-rich mudstone that is found on the right bank of the Tanaro River, home to the famous appellations Barolo and Barbaresco. Nebbiolo grapes grown on other soil types tend to make wines that are not as aromatic and elegant.\u003c\/p\u003e\n\u003cp\u003eNebbiolo produces a full-bodied wine with high levels of acidity and tannin, particularly when it is young - at odds with its light colour. It also has great aging potential – particularly the Barbaresco and Barolo wines that garner the highest price tags.\u003c\/p\u003e\n\u003cp\u003eThe two highest classifications of wines produced from Nebbiolo in Piedmont are the DOCG denomination \u003cem\u003eDenominazione di Origine Controllata e Garantita\u003c\/em\u003e (Denomination of Controlled and Guaranteed Origin) and the DOC denomination \u003cem\u003eDenominazione d'Origine Controllata\u003c\/em\u003e (Denomination of Controlled Origin).\u003c\/p\u003e\n\u003cp\u003eIn total, there are seventeen DOCG and DOC wines made in Piedmont. The five applicable to Nebbiolo are Barolo DOCG, Barbaresco DOCG and Nebbiolo d’Alba DOC (which must be made from 100% Nebbiolo) and Roero DOCG and Langhe Nebbiolo DOC (which must be made from at least 85% Nebbiolo).\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\" data-mce-style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e \u003cstrong\u003eDOCG and DOC Nebbiolo production zones in Piedmont\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarolo DOCG\u003c\/strong\u003e is perhaps the most famous Nebbiolo wine. Its name derives from the small town in the heart of the Barolo production zone, but it is produced in eleven communes around the larger hillside towns in the area. Barolo DOCG wines must be made from 100% Nebbiolo and must age in oak for at least 18 months with a total age time of 38 months before release. Barolo Riserva DOCG must \u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 18 months with a total age time of 62 months before \u003c\/span\u003ebeing released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarbaresco DOCG\u003c\/strong\u003e is often described as more elegant than the more powerful Barolo, the 'queen' to Barolo’s 'king'. Barbaresco DOCG wines must be made from 100% Nebbiolo. The production zone is tiny, a third of the size of Barolo, and has less stringent regulations. Barbaresco DOCG wines must age in oak for at least 9 months with a total age time of 26 months before release. \u003cspan data-mce-fragment=\"1\"\u003eBarbaresco Riserva DOCG must \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 9 months with a total age time of 50 months before \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ebeing released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNebbiolo d’Alba DOC\u003c\/strong\u003e is produced between Barolo and Barbaresco. Near the two zones the wines are full-bodied and age very well. Further away, they’re delicate and best drunk young. This wine can also come from grapes from Barola or Barbaresco not quite up to heavenly standards, such as grapes from new vineyards in the famous hills or from less exalted vineyards. Nebbiolo d’Alba DOC wines must be made from 100% Nebbiolo and \u003cspan data-mce-fragment=\"1\"\u003emust age for at least 12 months before release. Nebbiolo d’Alba Superiore DOC wines must age in oak for at least 6 months with a total age time of 18 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRoero DOCG i\u003c\/strong\u003es a little known zone just north of Barolo within the Langhe. Roero DOCG wines must be at least 95% Nebbiolo and must age in oak for at least 6 months with a total age time of 20 months before release. Roero Riserva DOCG must age in oak for at least 6 months with a total age time of 32 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanghe Nebbiolo DOC\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003efalls in (is a subset of) one of the largest wine zones in Piedmont, Langhe DOC. \u003c\/span\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Varietally focused wines can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one. Langhe Nebbiolo DOC wines can come from anywhere in the Langhe i.e. from any of the four zones above (Barolo, Barbaresco, Nebbiolo d’Alba or Roero). Langhe Nebbiolo DOC must be at least 85% Nebbiolo and al\u003cspan data-mce-fragment=\"1\"\u003elow for up to 15% of other indigenous grape varieties, such as \u003c\/span\u003esuch as Barbera and Dolcetto. In practice most are made entirely from Nebbiolo.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont_Nebbiolo_Serralunga_d_Alba_1024x1024.png?v=1716562793\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSerralunga d'Alba in Piedmont, where the Nebbiolo grape is king\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanghe Nebbiolo\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Langhe Nebbiolo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/langhe_nebbiolo_56bbc8d5-89bd-4507-a8dd-b507b8aee7d6_1024x1024.jpg?v=1716340648\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cbr\u003eThe following text is taken from an article by Kevin Day titled 'First-Taste Guide to Langhe Nebbiolo' at www.openingabottle.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere are many ways to define \"fine wine\". Perhaps it is a wine that can age, or a wine that will increase in value. Maybe it is just a wine that is perfectly balanced and timeless. However, in terms of drinking culture, it is fairly straightforward: a fine wine is a wine people fuss over. They catalogue it, chart its vintages, obsess over when to open it, how to open it, whether to decant it, and at what exact temperature to serve it. If all this fuss has turned you off to fine wine - yet drinking well is still important to you - then allow Langhe Nebbiolo to step up to the plate.\u003c\/p\u003e\n\u003cp\u003eHailing from the iconic Barolo and Barbaresco zones of Piedmont, Italy (as well as numerous adjacent hillsides), this broad category of red wine showcases the earthy flavors of Nebbiolo with just a hint of the zone’s characteristic gravitas. It can hold its own at an important feast, yet be affordable enough for you to pick up a second or third bottle so no one goes thirsty. And its tannin profile is rarely severe enough to call for cellar-aging or decanting. Just pop, pour and indulge.\u003c\/p\u003e\n\u003cp\u003e\"Langhe Nebbiolo could be very, very light and very fresh,\" says fifth-generation winemaker Alfio Cavallotto of the eponymous Barolo estate. \"Or, as in our case, the wine is a fantastic wine for aging. So there are many, many different styles.\"\u003c\/p\u003e\n\u003cp\u003eBut, he cautions, \"it’s complicated.\" Complicated in a good way. Langhe Nebbiolo’s spectrum of styles stems from the diversity of the winemaking families that have come to define the region. Some are fiercely traditional. Some are experimental.\u003c\/p\u003e\n\u003cp\u003eIn the Langhe Hills, the grape reaches its most intense expression in the form of Barolo. The Langhe Nebbiolo category was designed to give producers a quicker-to-market Nebbiolo wine to sell while the bigger, bolder wines mature in the cellar. By its nature, it is more affordable for consumers.\u003c\/p\u003e\n\u003cp\u003eLet’s be honest: for all of its glory, Barolo and many top Barbaresco can be a bit of a bear in youth. Langhe Nebbiolo wines tend to be more focused on freshness and fruit, without entirely sacrificing the savory and earthy character that the grape (and the region) is known for. You won’t be laying these wines down in your cellar (though you certainly could with some), but you are likely to be drinking them more often given their cost. And as far as dinner guests go, they’re delightful company.\u003c\/p\u003e\n\u003cp\u003eThe first thing to know about these wines is what the word Langhe refers to - a series of captivating hills rising south of the city of Alba. Its name is a derivation of \"tongues\", likely because of their ridge-like shape.\u003c\/p\u003e\n\u003cp\u003eIt is in the Langhe that we find the small villages of Barolo and Barbaresco, and the protected appellation-based wines in their name. Made from the beguiling Nebbiolo grape, these highly refined wines can age for decades. Their singularity and complexity have resulted in international acclaim, as well as high prices. Protecting the brand behind these village names are some of the most stringent regulations in Italy. For example, Barolo requires 38 months of aging with 18 of those months spent in an oak vessel.\u003c\/p\u003e\n\u003cp\u003eThese are not wines that you typically open at release. In order to tease out their details and optimize your sensory experience, anywhere from five to 10 to 20 years of cellaring the wine is ideal. Which begs the question: what should we drink in the meantime?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe role of Langhe Nebbiolo in Barolo and Barbaresco\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlfio Cavallotto explained to me that before the creation of the Langhe DOC, producers within the Barolo and Barbaresco zones were more limited in their production options, particularly with their younger vines of Nebbiolo. Young vines can be more vigorous and fruity, but - as Cavallotto noted - they often do not yield the proper structure for Barolo. Replanting vines is a necessity at times, but growers in the area were faced with two unsatisfying options: wait 10 to 15 years to use the fruit from their plantings or have a less-structured final wine. \u003c\/p\u003e\n\u003cp\u003eIt quickly became apparent that a so-called \"second wine\" category was needed. Popularized in Bordeaux but adapted for use in places like Montalcino, a second wine is essentially a simpler, more quenching version of a prestige wine. Often, they rely on the fruit from younger vines or slightly less-than-ideal vineyard exposures. As the wine industry grew increasingly international in the 1990s, Barolo and Barbaresco winemakers saw a need for such a wine. However, they had another hurdle to clear: few people even knew about Nebbiolo’s varietal character. They may have known about Barolo, and in some cases Barbaresco, but not the grape that made them.\u003c\/p\u003e\n\u003cp\u003e\"I remember in the 1980s and ’90s it was very, very difficult to sell Nebbiolo outside of Italy in the foreign markets,\" Alfio recollected, speaking of the varietally labeled wines. \"But after a while, some customers began to taste some [Langhe Nebbiolo] and they said 'oh wow.' It’s not Barolo, but it is a food wine. It is very approachable, very drinkable.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Appellation Rules\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePiedmont is fiercely committed to the idea of appellations of origin. Producers simply don’t freestyle here like they sometimes do in Tuscany, Sicily or Veneto. As a result, Piedmont does not have an IGT wine category.\u003c\/p\u003e\n\u003cp\u003eThat said, the winemakers are not stuck-in-the-past either. As Barolo and Barbaresco began to achieve international fame in the 1980s and 1990s, several other needs emerged for local producers — beyond just what to do with younger vines in Barolo and Barbaresco. Awash in red wines from local, little-known grapes, the temptation to diversify with international varieties — particularly whites like Chardonnay, Sauvignon Blanc and Riesling — prompted calls for new denominations.\u003c\/p\u003e\n\u003cp\u003e\"For us producers, we should be free to make what is the best thing,\" Alfio stated.\u003c\/p\u003e\n\u003cp\u003eIt was with this in mind that the Langhe DOC was created in 1994 to give winemakers more latitude with their winemaking, while preserving the tradition of not only the Barolo DOCG and Barbaresco DOCG, but also Barbera d’Alba DOC and Dolcetto d’Alba DOC.\u003c\/p\u003e\n\u003cp\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Rosso and Bianco designations refer to blends, while varietally focused wines (a minimum of 85% from a single grape) can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one.\u003c\/p\u003e\n\u003cp\u003eHere’s where it gets complicated for consumers. There already existed a category for non-Barolo\/non-Barbaresco Nebbiolo wines: the Nebbiolo d’Alba DOC. Created in 1970, it was intended for producers with quality Nebbiolo vineyards outside the two prestigious zones. With the creation of Langhe Nebbiolo, these producers suddenly had two paths to pursue: follow the more stringent aging requirements for quality of the Nebbiolo d’Alba DOC, or go with the increasingly more recognized (but more open-ended) regulations of Langhe Nebbiolo DOC.\u003c\/p\u003e\n\u003cp\u003e\"In the last 10 years, I think that Langhe Nebbiolo - in my opinion - has become much more important than Nebbiolo d’Alba,\" notes Alfio Cavallotto, adding that the evolution in quality for the former has largely negated the intent of the latter’s more stringent rules. \"I suspect that in the future we will have just one denomination - Langhe - for everybody.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe spectrum of taste in Langhe Nebbiolo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne way in which the quality revolution of Langhe Nebbiolo has eclipsed that of Nebbiolo d’Alba lies in terroir. Since Langhe Nebbiolo fruit can come from Barolo and\/or Barbaresco vineyards, the wines can essentially be \"“declassified\" versions. But what exactly does that mean?\u003c\/p\u003e\n\u003cp\u003eBarolo draws its magic from 170 designated vineyards, while Barbaresco is smaller, and contains 66 named geographical units. These vineyards are mostly planted to Nebbiolo, but there are some exceptions. Since this grape is particularly terroir-sensitive, winemakers have a lot of options to choose from depending on each plot’s sun exposure, drainage and most importantly — for purposes of Langhe Nebbiolo — vine age. As we noted above, the younger vines (typically under 10 years of age) have an exuberance to their fruit that matches better for Langhe Nebbiolo. Meanwhile, the older vines tend to give lower yields but high concentration, more structure and complexity. (Note: Winegrowers are not obliged to use only young-vine fruit in Langhe Nebbiolo. They have the latitude to select older vines if they choose, but typically they are reserved for the highest-level wines).\u003c\/p\u003e\n\u003cp\u003eThis would be the first scenario in which Langhe Nebbiolo could function as a declassified Barolo (or Barbaresco, for that matter). The producer simply harvests and vinifies the younger vines separately.\u003c\/p\u003e\n\u003cp\u003eThe second aspect is what occurs in the winery, and here is where we find the spectrum of Langhe Nebbiolo stretching. Some producers will allow the grapes to macerate for a short time, then allow the wine to settle in a neutral vessel, such as a stainless-steel tank. The aim? Fruity tones, freshness and a softer texture. In other words, easy consumption.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, other winemakers - such as Cavallotto as well as Vietti and Produttori del Barbaresco, to name just a few - will employ the same extended-fermentation technique (anywhere from 14 to 30 days) that they would use for their Barolo or Barbaresco. The goal here is to extract Nebbiolo’s structure and aromatic complexity as much as possible. Usually, a producer who has chosen this path will also aim to age the wine in an oak vessel of some kind to allow the wine’s piercing acidity and pronounced tannins some time to evolve. New oak and American oak are generally avoided for this reason: they impart too much oaky personality to an already structured wine.\u003c\/p\u003e\n\u003cp\u003eWhen I asked Alfio why they chose to make such a structured version of Langhe Nebbiolo, his response was matter of fact.\u003c\/p\u003e\n\u003cp\u003e\"We are a very historical, old family and we are exactly in the center of Barolo. Speaking about Nebbiolo for us …\" He paused and shrugged a bit, \"Nebbiolo is a Barolo.\" In other words, what other style could they possibly make that said anything genuine about them? But he also noted that their lack of vineyard holdings outside Barolo - and even their lack of less-than-prime vineyards inside Barolo - led them to this identity.\u003c\/p\u003e\n\u003cp\u003e\"Probably my father and uncle - also my grandfather - they weren’t so great businessmen. We have always been farmers and have never wanted to grow the business much.\"\u003c\/p\u003e\n\u003cp\u003eAnd in many ways, that statement defines the spectrum of Langhe Nebbiolo most precisely. Some are borne out of business ambition and a desire to round out a portfolio of wines. Others are merely a place to bottle the younger grapes from the area’s signature terroir.\u003c\/p\u003e\n\u003cp\u003eIn fact, I believe that no other wine in the area transmits the identity of these families more quickly and easily than their Langhe Nebbiolo. For all their majesty, Barolo and Barbaresco take ample time and study to fully appreciate. That’s what makes them so compelling, so irresistible and yes, even so maddening. In short, that’s what makes them a fine wine.\u003c\/p\u003e\n\u003cp\u003eBut in the space between those bottles, I’m glad we have Langhe Nebbiolo to play with. It’s a way of getting to know the winemaking families of the Langhe.\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiovanniRosso_1024x1024.png?v=1696130920\" alt=\"Giovanni Rosso\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiovanniRosso_1024x1024.png?v=1696130920\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\"While Giovanni Rosso isn’t one of the best known Barolo estates, it is one of the best.\"  Jamie Goode\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAzienda Agricola Giovanni Rosso is a family-owned estate located in the commune of Serralunga d'Alba, which marks the eastern border of the Barolo zone. The family has farmed vineyards in Serralunga d'Alba since the 1890s, however, the first real qualitative leap took place in the 1980s when Giovanni Rosso restructured most of the vineyards with modern planting layouts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy focusing his energy on the vineyards, Giovanni was responsible for the meteoric rise in the fortunes of the estate. He raised the quality of the fruit to such a level that wines were released under the 'Giovanni Rosso' label for the first time in 1995. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGiovanni's son, the very talented Davide Rosso, completed his degree in Oenology and departed for France, gaining experience working in Alsace, Champagne and Burgundy, most notably with\u003cspan style=\"font-family: Montserrat; color: #3d4459; background: white;\" data-mce-style=\"font-family: Montserrat; color: #3d4459; background: white;\"\u003e \u003c\/span\u003eDomaine Jean Grivot and Denis Mortet. In 2001, at the age of 27, he returned to his father’s side and took over as head of the winery. \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003eDavide had one goal in mind, to make wine that accurately reflected the terroir - in this case from the many slopes they own in Serralunga d'Alba.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe vineyards are managed organically and although there is no certification, no pesticides or herbicides are used. Today, there are 12 hectares under vine, which include vineyards in the special crus of Vigna Rionda, Cerretta and Serra:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCerretta, which is on calcareous clay, has been owned by the family since 1920 and was partly replanted in 1984 and 2000.\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\" data-mce-style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003eLa Serra, which is on limestone, was acquired by the family in 1946 and vines were planted in 1984, 1996 and 2003.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\" data-mce-style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003eThe jewel in the crown, Vigna Rionda, is on a mix of calcareous clay and sandstone. It was acquired in 2010 when the previous owner, Davide's uncle Tommaso Canale, passed away. Davide replanted three-quarters of the vineyard to nebbiolo but left the remaining quarter, with its magnificent old vine nebbiolo which was planted in 1946, intact. Davide makes two wines from the vineyard, both named in honour of his mother, Ester Canale. One is the Nebbiolo Langhe Rosso (from the young vines) and the other the Barolo Vigna Rionda Rosso (from the old vines).\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Giovanni Rosso cantina (winery) is located just over two kilometers north of Serralunga d’Alba village, in the small hamlet of Baudana, which offers beautiful views of the many vineyards that surround it. The winery is a traditional family cascina, or farmhouse, and houses the majority of Giovanni Rosso’s wine production together with the fermentation, bottling and labeling facilities, as well as the offices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eVignarionda\u003c\/span\u003e, Serralunga d'Alba \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e Area: 0.85 Hectares   \u003cbr\u003eVariety: Nebbiolo  \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eElevation: 355m   \u003c\/span\u003e \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1934, it was replanted in 1945 and partly in 2011\u003cbr\u003eThe soil is a mix of calcareous clay or marl and sandstone  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCerretta, Serralunga d'Alba  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eArea: 3.5 Hectare  \u003cbr\u003eVarieties: Nebbiolo and Barbera\u003cbr\u003eElevation: 360m   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1920, it was partly replanted in 1984 and 2000\u003cbr\u003eThe soil is essentially made up of calcareous clay or marl\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eLa Serra, Serralunga d'Alba  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan\u003eArea: 1 Hectare \u003cbr\u003eVariety: Nebbiolo\u003cbr\u003eElevation: 378m      \u003cbr\u003ePlanting Density: 5,000 \/ hectare   \u003cbr\u003eOwned by the Rosso family since 1946, vines planted in 1984, 1996 and 2003\u003cbr\u003eThe soil is noticeably white, being rich in active calcium (limestone)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eMeriame, Serralunga d'Alba \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 1 Hectare  \u003cbr\u003eVariety: Nebbiolo   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1946\u003cbr\u003eThe soil is noticeably white, being rich in active calcium (limestone)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eBroglio, Serralunga d'Alba  \u003c\/span\u003e\u003c\/strong\u003e  \u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: ½ Hectare  \u003cbr\u003eVarieties: Nebbiolo and Dolcetto   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eThe soil consists of a particularly high percentage of sand      \u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eSorano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 2 Hectares   \u003cbr\u003eVariety: Nebbiolo   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eThis was partly replanted in 2008 replacing vines planted in 1947\u003cbr\u003eThe soil is a deep calcareous clay\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eCosta Bella, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 2 Hectares   \u003cbr\u003eVarieties: Dolcetto d'Alba and Barbera d'Alba  \u003cbr\u003ePlanting Density: 5,000 \/ hectare     \u003cbr\u003ePlanted in 1959\u003cbr\u003eThe soil is essentially made up of a calcareous clay\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eLirano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: About 1 Hectare   \u003cbr\u003eVariety: Sauvignon Blanc  \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1946, it was planted in 2000 with Sauvignon Blanc\u003cbr\u003eThe soil is rich in sand, shade supplied by the surrounding woods\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003eDamiano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: About 1 Hectare   \u003cbr\u003eVarieties: Dolcetto d'Alba and Barbera d'Alba   \u003cbr\u003ePlanted in 1994 and 2000, it's a very cool, breezy vineyard\u003cbr\u003eThe soil is rich in limestone and minerals   \u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896843931889,"sku":"","price":65.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni-Rosso-Langhe-Nebbiolo-2016_0d88c0c4-d71b-42b7-9855-03e6c3c60c62.jpg?v=1716364211"},{"product_id":"giovanni-rosso-langhe-nebbiolo-doc-2015","title":"Giovanni Rosso Langhe Nebbiolo DOC 2015","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\"One of my top ten Piedmont producers. I have a list. I unfold it, look at it, read it aloud a few times, and tuck it safely away.\"  Gary Walsh\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAzienda Agricola Giovanni Rosso is a family-owned estate located in the commune of Serralunga d'Alba, which marks the eastern border of the Barolo zone. The family has farmed vineyards in the area since the 1890s, however, they have only released wines under the 'Giovanni Rosso' label since 1995. Winemaker Davide Rosso, Giovanni's son, aims to make wine that accurately reflects the terroir, in this case from the many slopes they own in Serralunga d'Alba - in particular from the very special crus of Vigna Rionda, Cerretta and Serra. \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This is a young vine selection, but all Serralunga, I believe. Spice, new leather, sweet dark cherry, something of a thyme\/lavender garden perfume going on too. It’s pushing to full-bodied, with firm suede tannin pushing through red berries and cherry, distinct earthy thing happening too, the gravelly intent of Serralunga making itself known. Finish is clear, and tannic, with some black tea in the aftertaste. It’s ripe and fleshy, but has some restraint. It’s a fine introduction to the region.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eThe grapes for Giovanni Rosso's classic Langhe Nebbiolo\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e are sourced from around a dozen sites across Piedmont. The grapes are harvested by hand, destemmed and softly crushed, and the juice is fermented in contact with the skins in concrete tanks for about 15 days prior to maturation in large 500L French oak barrels for a few months. \u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/youtu.be\/ILi_HaN81_U\" title=\"The Giovanni Rosso Story\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none; display: block; margin-left: auto; margin-right: auto;\" alt=\"The Giovanni Rosso Story\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni_Rosso_story_5874fbd2-9df7-4ced-8ced-8b495c45243d_480x480.png?v=1716644746\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eThe Giovanni Rosso Story\u003c\/b\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews \u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a young vine selection, but all Serralunga, I believe. Spice, new leather, sweet dark cherry, something of a thyme\/lavender garden perfume going on too. It’s pushing to full-bodied, with firm suede tannin pushing through red berries and cherry, distinct earthy thing happening too, the gravelly intent of Serralunga making itself known. Finish is clear, and tannic, with some black tea in the aftertaste. It’s ripe and fleshy, but has some restraint. It’s a fine introduction to the region. \u003cspan data-mce-fragment=\"1\"\u003eDrink: 2018-2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front – 92 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This nebbiolo is such a wonderful introduction to the grape variety and region, from its pretty and classic rose petal nose to the spicy, liquorice tar notes, and as is increasingly common, very well managed. The colour is pinot-like and the fruit is too, with its juicy drink-me-now demeanour. Another superb 2015 from Italy, and what a bargain. Back up the truck. This would be a turkey slayer too.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eAnthony Gismondi, gismondionwine.com - 90 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePiedmont Nebbiolo\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Piedmont wine region is located in the north-west corner of Italy. The name Piemonte means \"at the foot of the mountains\", the mountains in this case being the Alps. Piedmont is just Italy’s seventh largest wine region, but what it lacks in quantity it makes up for in quality.\u003c\/p\u003e\n\u003cp\u003ePiedmont is famous for its Nebbiolo wines. Nebbiolo, the most exalted wine variety of Piedmont, gets its name from the Italian word for 'fog', \u003cem\u003enebbia\u003c\/em\u003e. During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where the Nebbiolo vineyards are located. The Nebbiolo heartland is the tiny Barolo production zone, a cluster of fog-prone hills around the village of the same name.\u003c\/p\u003e\n\u003cp\u003eNebbiolo is early-budding, but also late-ripening. It needs good weather and lots of sunlight to achieve full ripeness, which is why the best vineyards for growing Nebbiolo are located on hillsides that are exposed to plenty of sunlight. Hence the suitability of the slopes of the Langhe hills near the town of Alba. Nebbiolo is only planted on the hills at an altitude above 250m, as fog hangs over lower vineyards for large parts of the day and there is no chance of making decent wine from this late-ripening variety if it is not exposed to maximum sunshine. The lower vineyards are generally planted with Barbera or Dolcetto.\u003c\/p\u003e\n\u003cp\u003eSoil types also play a crucial role. Nebbiolo thrives on calcareous marl, a lime-rich mudstone that is found on the right bank of the Tanaro River, home to the famous appellations Barolo and Barbaresco. Nebbiolo grapes grown on other soil types tend to make wines that are not as aromatic and elegant.\u003c\/p\u003e\n\u003cp\u003eNebbiolo produces a full-bodied wine with high levels of acidity and tannin, particularly when it is young - at odds with its light colour. It also has great aging potential – particularly the Barbaresco and Barolo wines that garner the highest price tags.\u003c\/p\u003e\n\u003cp\u003eThe two highest classifications of wines produced from Nebbiolo in Piedmont are the DOCG denomination \u003cem\u003eDenominazione di Origine Controllata e Garantita\u003c\/em\u003e (Denomination of Controlled and Guaranteed Origin) and the DOC denomination \u003cem\u003eDenominazione d'Origine Controllata\u003c\/em\u003e (Denomination of Controlled Origin).\u003c\/p\u003e\n\u003cp\u003eIn total, there are seventeen DOCG and DOC wines made in Piedmont. The five applicable to Nebbiolo are Barolo DOCG, Barbaresco DOCG and Nebbiolo d’Alba DOC (which must be made from 100% Nebbiolo) and Roero DOCG and Langhe Nebbiolo DOC (which must be made from at least 85% Nebbiolo).\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\" data-mce-style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e \u003cstrong\u003eDOCG and DOC Nebbiolo production zones in Piedmont\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarolo DOCG\u003c\/strong\u003e is perhaps the most famous Nebbiolo wine. Its name derives from the small town in the heart of the Barolo production zone, but it is produced in eleven communes around the larger hillside towns in the area. Barolo DOCG wines must be made from 100% Nebbiolo and must age in oak for at least 18 months with a total age time of 38 months before release. Barolo Riserva DOCG must \u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 18 months with a total age time of 62 months before \u003c\/span\u003ebeing released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarbaresco DOCG\u003c\/strong\u003e is often described as more elegant than the more powerful Barolo, the 'queen' to Barolo’s 'king'. Barbaresco DOCG wines must be made from 100% Nebbiolo. The production zone is tiny, a third of the size of Barolo, and has less stringent regulations. Barbaresco DOCG wines must age in oak for at least 9 months with a total age time of 26 months before release. \u003cspan data-mce-fragment=\"1\"\u003eBarbaresco Riserva DOCG must \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 9 months with a total age time of 50 months before \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ebeing released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNebbiolo d’Alba DOC\u003c\/strong\u003e is produced between Barolo and Barbaresco. Near the two zones the wines are full-bodied and age very well. Further away, they’re delicate and best drunk young. This wine can also come from grapes from Barola or Barbaresco not quite up to heavenly standards, such as grapes from new vineyards in the famous hills or from less exalted vineyards. Nebbiolo d’Alba DOC wines must be made from 100% Nebbiolo and \u003cspan data-mce-fragment=\"1\"\u003emust age for at least 12 months before release. Nebbiolo d’Alba Superiore DOC wines must age in oak for at least 6 months with a total age time of 18 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRoero DOCG i\u003c\/strong\u003es a little known zone just north of Barolo within the Langhe. Roero DOCG wines must be at least 95% Nebbiolo and must age in oak for at least 6 months with a total age time of 20 months before release. Roero Riserva DOCG must age in oak for at least 6 months with a total age time of 32 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanghe Nebbiolo DOC\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003efalls in (is a subset of) one of the largest wine zones in Piedmont, Langhe DOC. \u003c\/span\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Varietally focused wines can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one. Langhe Nebbiolo DOC wines can come from anywhere in the Langhe i.e. from any of the four zones above (Barolo, Barbaresco, Nebbiolo d’Alba or Roero). Langhe Nebbiolo DOC must be at least 85% Nebbiolo and al\u003cspan data-mce-fragment=\"1\"\u003elow for up to 15% of other indigenous grape varieties, such as \u003c\/span\u003esuch as Barbera and Dolcetto. In practice most are made entirely from Nebbiolo.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont_Nebbiolo_Serralunga_d_Alba_1024x1024.png?v=1716562793\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSerralunga d'Alba in Piedmont, where the Nebbiolo grape is king\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanghe Nebbiolo\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Langhe Nebbiolo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/langhe_nebbiolo_56bbc8d5-89bd-4507-a8dd-b507b8aee7d6_1024x1024.jpg?v=1716340648\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cbr\u003eThe following text is taken from an article by Kevin Day titled 'First-Taste Guide to Langhe Nebbiolo' at www.openingabottle.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere are many ways to define \"fine wine\". Perhaps it is a wine that can age, or a wine that will increase in value. Maybe it is just a wine that is perfectly balanced and timeless. However, in terms of drinking culture, it is fairly straightforward: a fine wine is a wine people fuss over. They catalogue it, chart its vintages, obsess over when to open it, how to open it, whether to decant it, and at what exact temperature to serve it. If all this fuss has turned you off to fine wine - yet drinking well is still important to you - then allow Langhe Nebbiolo to step up to the plate.\u003c\/p\u003e\n\u003cp\u003eHailing from the iconic Barolo and Barbaresco zones of Piedmont, Italy (as well as numerous adjacent hillsides), this broad category of red wine showcases the earthy flavors of Nebbiolo with just a hint of the zone’s characteristic gravitas. It can hold its own at an important feast, yet be affordable enough for you to pick up a second or third bottle so no one goes thirsty. And its tannin profile is rarely severe enough to call for cellar-aging or decanting. Just pop, pour and indulge.\u003c\/p\u003e\n\u003cp\u003e\"Langhe Nebbiolo could be very, very light and very fresh,\" says fifth-generation winemaker Alfio Cavallotto of the eponymous Barolo estate. \"Or, as in our case, the wine is a fantastic wine for aging. So there are many, many different styles.\"\u003c\/p\u003e\n\u003cp\u003eBut, he cautions, \"it’s complicated.\" Complicated in a good way. Langhe Nebbiolo’s spectrum of styles stems from the diversity of the winemaking families that have come to define the region. Some are fiercely traditional. Some are experimental.\u003c\/p\u003e\n\u003cp\u003eIn the Langhe Hills, the grape reaches its most intense expression in the form of Barolo. The Langhe Nebbiolo category was designed to give producers a quicker-to-market Nebbiolo wine to sell while the bigger, bolder wines mature in the cellar. By its nature, it is more affordable for consumers.\u003c\/p\u003e\n\u003cp\u003eLet’s be honest: for all of its glory, Barolo and many top Barbaresco can be a bit of a bear in youth. Langhe Nebbiolo wines tend to be more focused on freshness and fruit, without entirely sacrificing the savory and earthy character that the grape (and the region) is known for. You won’t be laying these wines down in your cellar (though you certainly could with some), but you are likely to be drinking them more often given their cost. And as far as dinner guests go, they’re delightful company.\u003c\/p\u003e\n\u003cp\u003eThe first thing to know about these wines is what the word Langhe refers to - a series of captivating hills rising south of the city of Alba. Its name is a derivation of \"tongues\", likely because of their ridge-like shape.\u003c\/p\u003e\n\u003cp\u003eIt is in the Langhe that we find the small villages of Barolo and Barbaresco, and the protected appellation-based wines in their name. Made from the beguiling Nebbiolo grape, these highly refined wines can age for decades. Their singularity and complexity have resulted in international acclaim, as well as high prices. Protecting the brand behind these village names are some of the most stringent regulations in Italy. For example, Barolo requires 38 months of aging with 18 of those months spent in an oak vessel.\u003c\/p\u003e\n\u003cp\u003eThese are not wines that you typically open at release. In order to tease out their details and optimize your sensory experience, anywhere from five to 10 to 20 years of cellaring the wine is ideal. Which begs the question: what should we drink in the meantime?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe role of Langhe Nebbiolo in Barolo and Barbaresco\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlfio Cavallotto explained to me that before the creation of the Langhe DOC, producers within the Barolo and Barbaresco zones were more limited in their production options, particularly with their younger vines of Nebbiolo. Young vines can be more vigorous and fruity, but - as Cavallotto noted - they often do not yield the proper structure for Barolo. Replanting vines is a necessity at times, but growers in the area were faced with two unsatisfying options: wait 10 to 15 years to use the fruit from their plantings or have a less-structured final wine. \u003c\/p\u003e\n\u003cp\u003eIt quickly became apparent that a so-called \"second wine\" category was needed. Popularized in Bordeaux but adapted for use in places like Montalcino, a second wine is essentially a simpler, more quenching version of a prestige wine. Often, they rely on the fruit from younger vines or slightly less-than-ideal vineyard exposures. As the wine industry grew increasingly international in the 1990s, Barolo and Barbaresco winemakers saw a need for such a wine. However, they had another hurdle to clear: few people even knew about Nebbiolo’s varietal character. They may have known about Barolo, and in some cases Barbaresco, but not the grape that made them.\u003c\/p\u003e\n\u003cp\u003e\"I remember in the 1980s and ’90s it was very, very difficult to sell Nebbiolo outside of Italy in the foreign markets,\" Alfio recollected, speaking of the varietally labeled wines. \"But after a while, some customers began to taste some [Langhe Nebbiolo] and they said 'oh wow.' It’s not Barolo, but it is a food wine. It is very approachable, very drinkable.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Appellation Rules\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePiedmont is fiercely committed to the idea of appellations of origin. Producers simply don’t freestyle here like they sometimes do in Tuscany, Sicily or Veneto. As a result, Piedmont does not have an IGT wine category.\u003c\/p\u003e\n\u003cp\u003eThat said, the winemakers are not stuck-in-the-past either. As Barolo and Barbaresco began to achieve international fame in the 1980s and 1990s, several other needs emerged for local producers — beyond just what to do with younger vines in Barolo and Barbaresco. Awash in red wines from local, little-known grapes, the temptation to diversify with international varieties — particularly whites like Chardonnay, Sauvignon Blanc and Riesling — prompted calls for new denominations.\u003c\/p\u003e\n\u003cp\u003e\"For us producers, we should be free to make what is the best thing,\" Alfio stated.\u003c\/p\u003e\n\u003cp\u003eIt was with this in mind that the Langhe DOC was created in 1994 to give winemakers more latitude with their winemaking, while preserving the tradition of not only the Barolo DOCG and Barbaresco DOCG, but also Barbera d’Alba DOC and Dolcetto d’Alba DOC.\u003c\/p\u003e\n\u003cp\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Rosso and Bianco designations refer to blends, while varietally focused wines (a minimum of 85% from a single grape) can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one.\u003c\/p\u003e\n\u003cp\u003eHere’s where it gets complicated for consumers. There already existed a category for non-Barolo\/non-Barbaresco Nebbiolo wines: the Nebbiolo d’Alba DOC. Created in 1970, it was intended for producers with quality Nebbiolo vineyards outside the two prestigious zones. With the creation of Langhe Nebbiolo, these producers suddenly had two paths to pursue: follow the more stringent aging requirements for quality of the Nebbiolo d’Alba DOC, or go with the increasingly more recognized (but more open-ended) regulations of Langhe Nebbiolo DOC.\u003c\/p\u003e\n\u003cp\u003e\"In the last 10 years, I think that Langhe Nebbiolo - in my opinion - has become much more important than Nebbiolo d’Alba,\" notes Alfio Cavallotto, adding that the evolution in quality for the former has largely negated the intent of the latter’s more stringent rules. \"I suspect that in the future we will have just one denomination - Langhe - for everybody.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe spectrum of taste in Langhe Nebbiolo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne way in which the quality revolution of Langhe Nebbiolo has eclipsed that of Nebbiolo d’Alba lies in terroir. Since Langhe Nebbiolo fruit can come from Barolo and\/or Barbaresco vineyards, the wines can essentially be \"“declassified\" versions. But what exactly does that mean?\u003c\/p\u003e\n\u003cp\u003eBarolo draws its magic from 170 designated vineyards, while Barbaresco is smaller, and contains 66 named geographical units. These vineyards are mostly planted to Nebbiolo, but there are some exceptions. Since this grape is particularly terroir-sensitive, winemakers have a lot of options to choose from depending on each plot’s sun exposure, drainage and most importantly — for purposes of Langhe Nebbiolo — vine age. As we noted above, the younger vines (typically under 10 years of age) have an exuberance to their fruit that matches better for Langhe Nebbiolo. Meanwhile, the older vines tend to give lower yields but high concentration, more structure and complexity. (Note: Winegrowers are not obliged to use only young-vine fruit in Langhe Nebbiolo. They have the latitude to select older vines if they choose, but typically they are reserved for the highest-level wines).\u003c\/p\u003e\n\u003cp\u003eThis would be the first scenario in which Langhe Nebbiolo could function as a declassified Barolo (or Barbaresco, for that matter). The producer simply harvests and vinifies the younger vines separately.\u003c\/p\u003e\n\u003cp\u003eThe second aspect is what occurs in the winery, and here is where we find the spectrum of Langhe Nebbiolo stretching. Some producers will allow the grapes to macerate for a short time, then allow the wine to settle in a neutral vessel, such as a stainless-steel tank. The aim? Fruity tones, freshness and a softer texture. In other words, easy consumption.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, other winemakers - such as Cavallotto as well as Vietti and Produttori del Barbaresco, to name just a few - will employ the same extended-fermentation technique (anywhere from 14 to 30 days) that they would use for their Barolo or Barbaresco. The goal here is to extract Nebbiolo’s structure and aromatic complexity as much as possible. Usually, a producer who has chosen this path will also aim to age the wine in an oak vessel of some kind to allow the wine’s piercing acidity and pronounced tannins some time to evolve. New oak and American oak are generally avoided for this reason: they impart too much oaky personality to an already structured wine.\u003c\/p\u003e\n\u003cp\u003eWhen I asked Alfio why they chose to make such a structured version of Langhe Nebbiolo, his response was matter of fact.\u003c\/p\u003e\n\u003cp\u003e\"We are a very historical, old family and we are exactly in the center of Barolo. Speaking about Nebbiolo for us …\" He paused and shrugged a bit, \"Nebbiolo is a Barolo.\" In other words, what other style could they possibly make that said anything genuine about them? But he also noted that their lack of vineyard holdings outside Barolo - and even their lack of less-than-prime vineyards inside Barolo - led them to this identity.\u003c\/p\u003e\n\u003cp\u003e\"Probably my father and uncle - also my grandfather - they weren’t so great businessmen. We have always been farmers and have never wanted to grow the business much.\"\u003c\/p\u003e\n\u003cp\u003eAnd in many ways, that statement defines the spectrum of Langhe Nebbiolo most precisely. Some are borne out of business ambition and a desire to round out a portfolio of wines. Others are merely a place to bottle the younger grapes from the area’s signature terroir.\u003c\/p\u003e\n\u003cp\u003eIn fact, I believe that no other wine in the area transmits the identity of these families more quickly and easily than their Langhe Nebbiolo. For all their majesty, Barolo and Barbaresco take ample time and study to fully appreciate. That’s what makes them so compelling, so irresistible and yes, even so maddening. In short, that’s what makes them a fine wine.\u003c\/p\u003e\n\u003cp\u003eBut in the space between those bottles, I’m glad we have Langhe Nebbiolo to play with. It’s a way of getting to know the winemaking families of the Langhe.\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiovanniRosso_1024x1024.png?v=1696130920\" alt=\"Giovanni Rosso\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiovanniRosso_1024x1024.png?v=1696130920\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\"While Giovanni Rosso isn’t one of the best known Barolo estates, it is one of the best.\"  Jamie Goode\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAzienda Agricola Giovanni Rosso is a family-owned estate located in the commune of Serralunga d'Alba, which marks the eastern border of the Barolo zone. The family has farmed vineyards in Serralunga d'Alba since the 1890s, however, the first real qualitative leap took place in the 1980s when Giovanni Rosso restructured most of the vineyards with modern planting layouts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy focusing his energy on the vineyards, Giovanni was responsible for the meteoric rise in the fortunes of the estate. He raised the quality of the fruit to such a level that wines were released under the 'Giovanni Rosso' label for the first time in 1995. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGiovanni's son, the very talented Davide Rosso, completed his degree in Oenology and departed for France, gaining experience working in Alsace, Champagne and Burgundy, most notably with\u003cspan style=\"font-family: Montserrat; color: #3d4459; background: white;\" data-mce-style=\"font-family: Montserrat; color: #3d4459; background: white;\"\u003e \u003c\/span\u003eDomaine Jean Grivot and Denis Mortet. In 2001, at the age of 27, he returned to his father’s side and took over as head of the winery. \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003eDavide had one goal in mind, to make wine that accurately reflected the terroir - in this case from the many slopes they own in Serralunga d'Alba.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe vineyards are managed organically and although there is no certification, no pesticides or herbicides are used. Today, there are 12 hectares under vine, which include vineyards in the special crus of Vigna Rionda, Cerretta and Serra:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCerretta, which is on calcareous clay, has been owned by the family since 1920 and was partly replanted in 1984 and 2000.\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\" data-mce-style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003eLa Serra, which is on limestone, was acquired by the family in 1946 and vines were planted in 1984, 1996 and 2003.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\" data-mce-style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003eThe jewel in the crown, Vigna Rionda, is on a mix of calcareous clay and sandstone. It was acquired in 2010 when the previous owner, Davide's uncle Tommaso Canale, passed away. Davide replanted three-quarters of the vineyard to nebbiolo but left the remaining quarter, with its magnificent old vine nebbiolo which was planted in 1946, intact. Davide makes two wines from the vineyard, both named in honour of his mother, Ester Canale. One is the Nebbiolo Langhe Rosso (from the young vines) and the other the Barolo Vigna Rionda Rosso (from the old vines).\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Giovanni Rosso cantina (winery) is located just over two kilometers north of Serralunga d’Alba village, in the small hamlet of Baudana, which offers beautiful views of the many vineyards that surround it. The winery is a traditional family cascina, or farmhouse, and houses the majority of Giovanni Rosso’s wine production together with the fermentation, bottling and labeling facilities, as well as the offices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eVignarionda\u003c\/span\u003e, Serralunga d'Alba \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e Area: 0.85 Hectares   \u003cbr\u003eVariety: Nebbiolo  \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eElevation: 355m   \u003c\/span\u003e \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1934, it was replanted in 1945 and partly in 2011\u003cbr\u003eThe soil is a mix of calcareous clay or marl and sandstone  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCerretta, Serralunga d'Alba  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eArea: 3.5 Hectare  \u003cbr\u003eVarieties: Nebbiolo and Barbera\u003cbr\u003eElevation: 360m   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1920, it was partly replanted in 1984 and 2000\u003cbr\u003eThe soil is essentially made up of calcareous clay or marl\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eLa Serra, Serralunga d'Alba  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003e\u003cspan\u003eArea: 1 Hectare \u003cbr\u003eVariety: Nebbiolo\u003cbr\u003eElevation: 378m      \u003cbr\u003ePlanting Density: 5,000 \/ hectare   \u003cbr\u003eOwned by the Rosso family since 1946, vines planted in 1984, 1996 and 2003\u003cbr\u003eThe soil is noticeably white, being rich in active calcium (limestone)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eMeriame, Serralunga d'Alba \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 1 Hectare  \u003cbr\u003eVariety: Nebbiolo   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1946\u003cbr\u003eThe soil is noticeably white, being rich in active calcium (limestone)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\" data-mce-fragment=\"1\"\u003eBroglio, Serralunga d'Alba  \u003c\/span\u003e\u003c\/strong\u003e  \u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: ½ Hectare  \u003cbr\u003eVarieties: Nebbiolo and Dolcetto   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eThe soil consists of a particularly high percentage of sand      \u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\" data-mce-fragment=\"1\"\u003eSorano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 2 Hectares   \u003cbr\u003eVariety: Nebbiolo   \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eThis was partly replanted in 2008 replacing vines planted in 1947\u003cbr\u003eThe soil is a deep calcareous clay\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\" data-mce-fragment=\"1\"\u003eCosta Bella, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: 2 Hectares   \u003cbr\u003eVarieties: Dolcetto d'Alba and Barbera d'Alba  \u003cbr\u003ePlanting Density: 5,000 \/ hectare     \u003cbr\u003ePlanted in 1959\u003cbr\u003eThe soil is essentially made up of a calcareous clay\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\" data-mce-fragment=\"1\"\u003eLirano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: About 1 Hectare   \u003cbr\u003eVariety: Sauvignon Blanc  \u003cbr\u003ePlanting Density: 5,000 \/ hectare    \u003cbr\u003eOwned by the Rosso family since 1946, it was planted in 2000 with Sauvignon Blanc\u003cbr\u003eThe soil is rich in sand, shade supplied by the surrounding woods\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\" data-mce-fragment=\"1\"\u003eDamiano, Serralunga d'Alba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" data-mce-style=\"padding-left: 30px;\"\u003eArea: About 1 Hectare   \u003cbr\u003eVarieties: Dolcetto d'Alba and Barbera d'Alba   \u003cbr\u003ePlanted in 1994 and 2000, it's a very cool, breezy vineyard\u003cbr\u003eThe soil is rich in limestone and minerals   \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896843964657,"sku":"","price":67.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni-Rosso-Langhe-Nebbiolo-2015_5ae21a47-856e-4570-b533-5262cfe2caea.jpg?v=1716341692"},{"product_id":"isabel-estate-pinot-gris-2007","title":"Isabel Estate Pinot Gris 2007","description":"\u003cp data-mce-fragment=\"1\"\u003eIsabel Estate was established in Marlborough's prestigious Wairau Valley in 1980 and boasts some of the oldest vines in the region. The Pinot Gris, which is sourced from the north-eastern corner of the estate, is a t\u003cspan data-mce-fragment=\"1\"\u003eraditional dry style\u003c\/span\u003e, supple, yet complex, with wonderful fruit ripeness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"A fine, tight, and pleasingly dry wine with good mineral, pear and pineapple flavours. This is an excellent food wine with good acidity and a bone-dry finish. Offers value at the price.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDue to a pre-ferment cold soak, the '07 Pinot Gris displays a gorgeous pale champagne hue in the glass.  The nose is complex and aromatic - tropical fruit, luscious lychees, almond and subtle rose. On the palate, rich nectar and apricot flavours are upfront with vanilla, white stonefruit and creamy nuts lingering on the finish. The mid-palate combines green apple and pear, which reiterates the Isabel style – fresh, clean and crisp.  Lees contact is apparent, offering lovely mouth feel.  A beautiful wine with natural oysters but also stands up to roasted pork and duck dishes\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong\u003eIsabel Estate\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A fine, tight, and pleasingly dry wine with good mineral, pear and pineapple flavours. This is an excellent food wine with good acidity and a bone-dry finish. Offers value at the price.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBob Campbell MW, BobsWineReviews.com – 90 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Continuing the trend of the super 2007 vintage, this is fresh, bright spicy and slightly spritzy with zesty lime-infused, orange water scents. A little more complex and grown up with a day in the bottle, the spritziness has gone but the juicy pear fruit and zesty citrus are still there to balance the savoury nutty backbone. It's quite \u003c\/span\u003ea 'classic' pinot gris\u003cspan data-mce-fragment=\"1\"\u003e - full of pear, quince and spice with a slightly grainy texture and mouthfilling warmth to the finish..\"  \u003cstrong data-mce-fragment=\"1\"\u003eSue Courtney, www.wineoftheweek.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Thoroughly decent, clean and straight forward, a dry pinot gris with fleshiness. Almost subtle fruit tones, rounded off very well after a year. A style ready to be enjoyed over the next 18 months especially beside delicate food dishes where this pinot gris will underline such courses excellently.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePeter Saunders, F\u0026amp;B Magazine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Has mild pear and spice aromas and flavours, is soft, forward, and virtually dry. It's balanced, agreeable drinking.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGraeme Barrow, Northern Advocate\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Very pale pink, medium-bodied style, grown in the Isabel Estate vineyards. Lots of peachy, spicy flavour, with a sliver of sweetness and fresh acidity.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWinestate  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Fruit gloss on impact delivers a lush character, refined by a steely nature. Mid palate feels sweet with fruit, nicely suave but always with that hint of steel in its bones. Quince fruit flavour persists right through, trailing off with a dry, flavour smeared trail at the very end. \u003c\/span\u003eClassy\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eKeith Stewart\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HuiaVineyard_1024x1024.png?v=1699505411\" alt=\"isabel Estate vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HuiaVineyard_1024x1024.png?v=1699505411\" data-mce-fragment=\"1\"\u003e In 1980, Mike and Robyn Tiller established Isabel Vineyard in the Wairau Valley in Marlborough. At the time, Michael was a pilot for Air New Zealand and had noticed on his regular flight path into Blenheim airport something special about one particular parcel of land on a north-facing slope. It was frost-free even on the chilliest of mornings, and had fertile soil and a unique aspect.\u003c\/p\u003e\n\u003cp\u003eMike’s airborne vision was the beginning of Isabel Estate, one of the pioneering Marlborough wineries. In the 1980s the couple planted Chardonnay, followed by Pinot Noir, Sauvignon Blanc and Riesling. The chosen parcel of land delivered fruit of exceptional quality, and it wasn't long before it was in high demand from premium New Zealand wine producers.\u003c\/p\u003e\n\u003cp\u003eAfter twelve years of growing for prominent New Zealand wine companies, it was a natural progression to try their own hand at winemaking – in the tractor shed. In 1994, they released their first wine, a single-vineyard Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eIn 2001 Mike’s mother, Isabel, coerced him into abandoning his flying career to focus solely on Isabel Estate, including overseeing the development of a new state-of-the-art winery. In 2005, Sir Edmond Hillary opened the Isabel Estate Cellar Door.\u003c\/p\u003e\n\u003cp\u003eIn 2014, Isabel Estate became part of Pinnacle Drinks and invested in building storage and tanks, upgrading and replanting select vineyard lots and upgrading the winery. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896852418801,"sku":"","price":26.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/isabel-estate-pinot-gris-2007.jpg?v=1697066510"},{"product_id":"krug-grande-cuvee-brut-168eme-edition-nv","title":"Krug Grande Cuvée Brut (168ème Édition) MV","description":"\u003cp\u003e\u003cstrong\u003e\"God makes a vintage, I make Grande Cuvée.\"  Joseph Krug\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\"Krug is the king of champagne.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eKrug Grande Cuvée needs no introduction. It is undisputably the greatest non-vintage champagne. The 168ème Édition (each year there is a new edition) was composed around the harvest of 2012. It is a blend of 198 wines from 11 different years, the youngest is from the year 2012, while the oldest dates back to 1996. Reserve wines from Krug's vast library make up 42% of the blend. Bottles are aged for around seven years in Krug’s cellars, which gives this Édition its remarkable expression and elegance. Its final composition is 52% Pinot Noir, 35% Chardonnay and 13% Meunier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Quite rich aromas of cooked apples, peaches, pie crust and biscuit. Some dried pineapple. Full bodied with layers of fruit and a really lively backbone of acidity and energy. Really zippy and energetic at the end. A beauty.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"I think this is going to be a really great, glamorous Grande Cuvée that will continue to develop in bottle for many years to come. I suspect it will be even more enjoyable from the end of 2020. The length on the palate is remarkable. This is magnificently precise, a great tribute to the work of the old cellarmaster Eric Lebel, who is still in the background, and a wonderful welcome to his successor Julie Cavil, who has been learning from him since 2006\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson – 19\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003ePale yellow-gold, and invitingly fresh and promisingly biscuity and nutty in aroma, the complexity from its reserve wines, a subtly spicy note of oak and seven years in bottle is apparent, yet even as you sip, you’re taken aback by an immediate youthful intensity of flavour and a textured mousse of tiny, persistent bubbles that spread and dissolve evenly across the tongue with such purity and precision that it soon becomes clear that all this beguiling citrusy fruit and almond pastry sweetness is underpinned by a high tensile strength that’s about more than simply freshness and saline dryness but the building block of a structure that ensures a decade or more of life ahead of it. In a word, fabulous.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAnthony Rose, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Quite rich aromas of cooked apples, peaches, pie crust and biscuit. Some dried pineapple. Full bodied with layers of fruit and a really lively backbone of acidity and energy. Really zippy and energetic at the end. A beauty\u003cspan data-mce-fragment=\"1\"\u003e. Based on the 2012 harvest, but 13 different years in the blend.\" \u003cstrong\u003e James Suckling, jamessuckling.com - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Krug's NV Grande Cuvée 168ème Édition is a classic in the making, wafting from the glass with aromas of dried fruits, pear, toasted nuts, orange zest, honeycomb and freshly baked bread. Medium to full-bodied, generous but incisive, it's deep and elegantly fleshy, with a beautifully refined mousse and an enveloping core of fruit that's complemented by the characteristic Krug patina of nutty complexity imparted by barrel fermentation. Even if this is more open out of the gates than the 2011-based 167ème edition, the 168ème edition is also the more concentrated and intense of the two\u003cspan data-mce-fragment=\"1\"\u003e. It's based on the 2012 harvest, complemented by fully 42% reserve wines - a blend of 198 wines from 11 different vintages dating back to 1996.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWilliam Kelley, Wine Advocate – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A gentle gold with discreet yet persistent mousse and aromatics of spring meadows, lemon sherbet and barley sugar; the wine is pure and softly powerful, youthful energy finely poised, somewhat cautious after so many years in the chalky cellars. The reserve wines, Pinot Noir from Verzenay and Chardonnay from Avize especially, are subtle in support, vivacious despite their relative maturity, contributing to an ensemble which is hitherto dominated by red fruit, courtesy of the superb Pinot Noir, and a colourful tension. Behind that there are whispers of honey, quince and posset… and with so much more to come; but the finish, happily in these days of privation, takes one to wherever one may wish to go\u003cspan data-mce-fragment=\"1\"\u003e. Drinking Window 2020-2037.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSimon Field MW, Decanter – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"In line with the producer's practice of numbering each bottling of its flagship Grande Cuvée, this is the latest release. Following the house style, there is some marvelously impressive Pinot Noir in this rich, full blend. That gives the Champagne its luxurious feel, contrasting with the tension from the dryness and minerality. This bottling, which shows maturity, is ready to drink.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eRoger Voss, Wine Enthusiast – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eJulie Cavil\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/KrugJulieCavil_1024x1024.png?v=1700697583\" alt=\"Julie Cavil, Cellar Master at Krug\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/KrugJulieCavil_1024x1024.png?v=1700697583\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eJulie Cavil, Cellar Master at Krug\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe article below by Adam Lechmere appeared in Club Oenologique\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn many professions, a senior executive moving into the top job regards it as an article of faith that they should stamp their personality on the organisation. Julie Cavil – who, a year ago, took over from Eric Lebel as chef de cave at Champagne Krug – sees her role somewhat differently.\u003c\/p\u003e\n\u003cp\u003eComing in and making her own rules would be easy, she says. \"Anyone can do that.\" The true challenge, she says, is not to make sweeping changes, but still achieve greatness.  \"What really motivates me is to be able to re-create the same level of excellence, year after year, circumstance after circumstance.\"\u003c\/p\u003e\n\u003cp\u003eIn Champagne, consistency is all. It’s not a matter of having a style (Cavil says there is no such thing at Krug) but instead achieving something both simple and intangible. On one level, it’s straightforward: the winemaker’s job is to follow the founder Joseph Krug’s ambition to make \"the very best Champagne … every year, regardless of annual climate variations\". This expression of excellence must take account of so many variables, however, that it can become as complicated as a game of 4D chess. Not only are you blending wines from dozens of different vineyard sites – \"paying close attention to the vineyard’s character, respecting the individuality of each plot\" – but you are also tapping into an extensive library of reserve wines from many different years.\u003c\/p\u003e\n\u003cp\u003eThis is not something you can learn at business school. Cavil worked with Lebel for 13 years before being anointed cellar master. (The word \"anointed\", with its implications of conferring divine or holy office, is appropriate.) The first thing he taught her, she says, was patience: \"A journey with Krug is a lifelong milestone. Just as I cannot tell you at what precise moment a reserve wine will be ready until the day I taste it and the decision becomes obvious, passing the torch is something you feel but cannot always explain.\" For Cavil, it came relatively soon after joining Krug in 2006. \"After two years, Eric and I had chosen each other,\" she says. \"We both knew I would be his successor.\"\u003c\/p\u003e\n\u003cp\u003eAt this level, all of Krug’s six winemakers have the necessary skills to make Champagne. But there are also what Cavil calls the \"intangible aspects of craftsmanship: intuition, passion and an intimate knowledge of each plot\". These elements can’t easily be taught but, rather, seem innate. So should a chef de cave share character traits with their predecessor? \"I would say so, for one very important reason: when you become Krug cellar master, you become one with the house, the guardian of its legacy. At Krug, each cellar master naturally arrives in this role because he or she shares the values of excellence, attention to detail, curiosity, quality without compromise, and respect for heritage – all with a maverick spirit. I am no different whether I am at Krug or at home; it is part of who I am, just as it was for my predecessors.\"\u003c\/p\u003e\n\u003cp\u003eMaking Champagne is, of course, a business as well as a craft – and like all businesses, it must be safeguarded for the future. The mentoring process is continuous. \"My role at Krug is threefold,\" Cavil says. \"It relates to the present, the past and the future.\" The vineyards must be husbanded, the reserve wines selected, and a successor must be groomed. \"Carrying on the legacy of a Champagne house that has existed for six generations means you make it your mission to protect and perpetuate this heritage, just as you would pass on a legacy to your own child. When mentor and mentee share this vision, the future of the house is secured, which is what matters most.\"\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krug-JulieCavilandEricLebel_1024x1024.png?v=1704074735\" alt=\"Julie Cavil and Eric Lebel\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan\u003eJulie Cavil and Eric Lebel\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003eThe article below by Wine Advocate's William Kelley appeared in the Michelin Guide Magazine\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOn January 1, Julie Cavil took on the role of Cellar Master at Krug. Cavil began working at Krug 13 years ago, and outgoing Cellar Master Eric Lebel will be staying on in the capacity of Deputy Director of Maison Krug, so this is hardly revolutionary news. But the appointment of a new chef des caves is nonetheless an important moment in the history of any Champagne house. To learn more about the woman who has landed one of Champagne’s most coveted positions and about the future of Maison Krug, William Kelley of The Wine Advocate sat down with Cavil for her first interview in her new capacity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eYou’ve had an unusual career for a chef des caves. How did you end up in the wine world? Were you born into a family of wine lovers?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI’m not from Reims nor even Champagne, and if you’d told me 15 years ago that I would be living in Champagne, that I’d be an oenologist, and that I’d be working for Krug, I truly wouldn’t have believed you. So, working in wine represented a revolution in my life. I’m from the center region of France, and, yes, from a family of wine lovers, so I was certainly aware of wine - but at age 17, when I had to choose a career, I opted to go to business school before working for six years in public relations in Paris. At 17, my palate was still comparatively undeveloped. But with time, I became passionate about wine - reading books, attending tastings with professionals. And I was also thinking about leaving Paris, about how to construct a more balanced professional life. You see, the world of public relations is inherently ephemeral, with a rapid turnover in projects and personnel, whereas the world of wine, it’s the opposite: it takes time, it’s durable. So in fact, what I was looking for in my professional life was perfectly aligned with my growing passion for wine. I duly went to Champagne and went back to school, despite meeting with a somewhat skeptical reception - \"she’s too old, she has children already,\" and so on. Indeed, in the end, that only motivated me further to prove myself and confound stereotypes. I did internships at Moët \u0026amp; Chandon, with Dom Pérignon, and then I joined the team at Krug in 2006.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eIt’s true that the worlds of public relations and wine couldn’t be more different - after all, with the just-released 2006 Krug, we are finally getting to taste the Maison’s work of over a decade ago - but do your experiences in your former career inform what you do today in any respect?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHaving the experience of working in a totally different field perhaps gives me a different perspective on Champagne - it’s easier for me to step back and see things in context, and perhaps sometimes to reconsider them. It isn’t easy to put a finger on it. But above all I simply take pleasure in working in a much more long-term business; because, in a sense, I have three jobs - the first is to recreate Grande Cuvée every year; but looking back in time, I also have to preserve the institutional memory of Maison Krug; and looking forward, I also have to think about how to transmit that heritage, everything we’ve learned and continue to learn, to my successors - even if I’ve only just assumed my new role. So, I have to think about the past and the future as well as the present. And perhaps that’s a reaction against my prior career.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Grande Cuvée, in its various manifestations, has always been Krug’s emblematic bottling, the bottling that expresses the house style to the fullest. How would you characterize it?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAbove all, the Grande Cuvée is what we call \"the founder’s dream:\"Joseph Krug’s vision to recreate every year, by blending, the fullest expression of what Champagne has to offer; and that’s what we try to perpetuate. But what does that mean? It has to be a charismatic wine that’s exciting from the first glass - its flavors, its textures, its colors. It has to be capable of pairing with all sorts of food, of reconciling paradoxes in the glass: it must be expressive and mature, but also fresh and vivacious. When we say Krug Grande Cuvée, it’s a blend of 150 to 200 different wines, from 10 to 15 different vintages. It takes a minimum of 20 years to make one bottle. I think that makes it clear - you have the fresh fruit of the recent harvest, the dried and preserved fruits of the older vintages in the blend, and the Grande Cuvée encompasses them all. Beyond that, I’m delighted when someone puts their nose in a glass of Krug for the first time and says, \"that’s different!,\" and wants to take a second sniff. And of course, even if it’s a blend from across the region, it’s a homage to the terroirs of Champagne, with every parcel kept separate during vinification and maturation, and assembled in the most complementary way.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug’s style is quite pronounced. How do you make sense of the relationship between a strong house style and the expression of Champagne’s terroirs?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTerroir finds its purist voice in the wines we make from the Clos du Mesnil and the Clos d’Ambonnay. They’re pure expressions of two sites - and two cépages, Chardonnay and Pinot Noir - in all their individuality. But we don’t seek to express terroir simply for its own sake. Consider one of our parcels, where the soil changes from one end to the other very markedly. We always used to vinify the parcel as a whole, but now we’re more inclined to make two different wines from the two different parts of the parcel. Because that way we can bring out the maximal expression of both. In other words, like I said, we don’t seek to express terroir for its own sake; we simply seek to do justice to each site, to make the best possible wine from each site. And that gives us the highest-quality and most characterful components with which to produce the best possible blend.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eIf you had to pick a bottle - or bottles - of Krug that have particularly shaped your understanding of the house, which would they be?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhat makes the biggest impression on me every year is when we make the blends, on the one hand, the Grande Cuvée - trying to express the best of Champagne - and on the other hand, the vintage, trying to express the personality of the year to the fullest. Working on the two side by side is unique, and every time it’s fascinating.\u003c\/p\u003e\n\u003cp\u003eAs far as particular vintages are concerned, I have a weakness for the 1995. I think it’s a little in the shadow of the 1996, but the 1995 has a classical balance, with wonderful freshness, that I like very much.\u003c\/p\u003e\n\u003cp\u003eAnd among the very oldest, 1915. Why? My first job at Krug was to take an inventory of the wine library, noting all the particulars of each bottle one by one. And it happened that, while I was working on this project, the cork of one of the bottles came out. So, I had 15 minutes to assemble the tasting committee, including the fifth generation of the family represented by Remi Krug, as well as Olivier Krug and Maggie Henríquez. And I served them the wine blind, giving them some time to reflect in silence. It was very amusing, because in the end everyone said it was something from the 1950s or 1960s, when in fact it was 1915. The aromas were very concentrated, and on the palate, it was still strikingly fresh, and that’s why everyone thought it was younger. It was a great moment. What I learned working with Krug’s old wines was to be humble, because sometimes even the bottles that didn’t look promising in terms of level and preservation turned out to be fabulous and remarkably long-lived.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eWhat makes Krug special?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat’s not easy to summarize! But what makes us a little different is that we produce a prestige Cuvée every year - because that’s what Joseph Krug defined as the objective in his notebooks all those years ago - with no hierarchy between the non-vintage and the vintage bottlings. And so, anyone who likes Krug doesn’t have to wait for a \"great vintage: they can have the experience with every bottle. What else? From an oenological perspective, our obsession is to preserve the character of each parcel throughout the winemaking and maturation process, so we have at our disposal the richest and most varied palette with which to produce our blends. Barrel fermentation is the only way we can do that, the only way we can vinify every tiny parcel separately. And certainly, barrel fermentation gives a patina to the wines of Maison Krug. I wouldn’t say, honestly, that it’s better or worse than stainless steel - it’s a choice, a style. But perhaps you could say it’s like the difference between hi-fi and stereo: barrel fermentation, like hi-fi, expresses everything more intensely - the good as well as the less good. And it can be more complicated on a technical level. But I also think the fact that our wines are exposed to oxygen early in their lives means that they are less susceptible to oxidation later, which helps to explain Krug’s unusually long aging potential - almost indestructible when stored in the best conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBeing a chef des caves for a house like Krug is a position of immense responsibility and imposes a lot of pressures. Does it leave you much creative freedom?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWell, this new position isn’t a radical transformation: I’ve been at Krug for 13 years, and Eric Lebel and I naturally got on well; Eric opened the doors of his universe to me. So, the first thing to say is that I’m prepared - and, of course, Eric will still be at Krug, just a little more backstage. That’s very reassuring.\u003c\/p\u003e\n\u003cp\u003eThe other thing to know is that the important decisions aren’t made by one person - that would really be hard. The tasting committee, for me, is very important. I’m very proud of our group, it’s talented, humble and experienced, with a variety of perspectives and palates that all bring something to the table and help us get closer to our objective.\u003c\/p\u003e\n\u003cp\u003eAnd beyond that, the prospect that excites me certainly isn’t to change everything - that would be easy. Rather, it’s to attain the same level of excellence, year after year, vintage after vintage - that’s much more challenging, more motivating, and that’s what I want to do. That said, we do have to question what we do every year: there is no recipe, each year is a blank slate. And I do want to work - and in fact I have been working - on studying our parcels, understanding them better, dividing them more intelligently to farm them accordingly and to vinify them accordingly. So, you could say precision viticulture is one thing that excites me. As does a move towards sustainability - and that includes not just the vineyards but taking care of our workers.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThat brings me to the greatest challenge facing contemporary Champagne: how to produce wine in a more sustainable manner?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWell it’s a project we’ve been working on for some time already, and there are lots of things to do. We’re looking at how we can be more precise in tracking ripening throughout our parcels as we approach harvest, as getting the date right is more and more critical: we don’t like to correct the must once it’s pressed, so we have to pick at the right moment. At a more long-term level, we’re looking at massale selections that might help to buffer the impact of climate change; at pruning methods, where we have to re-educate our workers; as well as how to promote deeper rooting. We’ve used zero herbicides for several years now, and even if we’re not organic or biodynamic, we’re as close to organic as we can be. But our view, for the time being, is that sometimes it’s still necessary to intervene to save the harvest. There are aspects of biodynamics that interest us and we’re studying them. In short, we remain open-minded and curious, exposing ourselves to other ideas. For example, it’s a small thing, but we’ve found that grazing sheep in the vines can bring advantages in terms of biodiversity. So, we’re experimenting with that in one of our parcels. And it goes beyond simply using or not using synthetic products.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAnd what is the greatest challenge facing Krug today?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s to be able to continue to make Grande Cuvée every year. That’s to say, to have all the prerequisites to produce the fullest expression of Champagne. So, it’s a huge challenge, it’s very stimulating, it’s very motivating. As far as I’m concerned, I have the best job in the world! And I’m very proud to be able to take the baton from Eric, and by extension his predecessors, and to be working alongside an extraordinary team.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cimg data-mce-fragment=\"1\" alt=\"Maison Krug\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krugmaison_3a6a6ee3-861d-4876-8e68-b6c0c4c3fab6_1024x1024.png?v=1700704093\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krugmaison_3a6a6ee3-861d-4876-8e68-b6c0c4c3fab6_1024x1024.png?v=1700704093\"\u003e\u003c\/p\u003e\n\u003cp\u003eFounded in 1843 by Joseph Krug, it is no exaggeration to say that Maison Krug is the most prestigious winery in AOC Champagne, as well as the world's most famed sparkling wine producer.\u003c\/p\u003e\n\u003cp\u003eJoseph Krug was born in Mainz, Germany in 1800. He left Mainz in 1824 and in 1834 was employed by Champagne Jacquesson as an accountant. He spent eight years with Jacquesson, his work taking him well beyond accountancy as he toured Europe liaising with wine sellers and customers. He also learned about composition and taste, so that by 1840 he was blending Champagne for at least one other house. In 1841 he married and a year later his son Paul was born. The same year he moved to Reims, and following a year of negotiations, he founded Krug et Cie. in 1843. \u003cspan data-mce-fragment=\"1\"\u003eJoseph was fluent in French, English and German and spoke some Russian, which allowed the company to exploit key overseas markets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJoseph died in 1866 and was succeeded by his son Paul Krug. Joseph had laid the foundations for the business and under the supervision of Paul, the House was established as a grande marque. By the 1880s the prestige of Krug was acknowledged in the United Kingdom, then the primary overseas market for Champagne. In 1866 the House moved into the premises in Rue Coquebert, in Reims, that it still occupies today.\u003c\/p\u003e\n\u003cp\u003eFrom its inception, Maison Krug set out to produce world-class sparkling wines with a consistent level of quality, regardless of the vagaries of each vintage. Krug Grande Cuvée was born, the staple of the company and the only sparkling wine that they release onto the market every year. A non-vintage Champagne, it is made by blending about 120 different cuvée wines from 10 different vintages. Some of the reserve wines are over 15 years of age. The consistency in the taste of the Grande\u003cspan data-mce-fragment=\"1\"\u003e Cuvée\u003c\/span\u003ealong over the years attests to the remarkable craftsmanship and painstaking attention to detail of Maison Krug's winemaking team. \u003c\/p\u003e\n\u003cp\u003eIn addition to the non-vintage \u003cspan data-mce-fragment=\"1\"\u003eGrande Cuvée, Krug produces small quantities of the following wines:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eKrug Rosé NV\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eKrug Rosé was first made in 1983, 140 years after the company's founding. It is a blend of three grape varieties, several different vintages from Krug's library of 150 reserve wines and a skin-fermented Pinot Noir wine which gives it its colour and unique flavour. Krug Rosé spends at least five years in the House's cellars. It is re-created on a yearly basis.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Vintage\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAccording to the House, the Krug Vintage is not the selection of the best wines of a particular year\", but rather the expression of that vintage year. Composed only of wines from a single year, Krug Vintage sits in Krug's cellars for at least a decade before release.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Clos du Mesnil\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA blanc de blancs. Comes from a single plot (clos in French) of Chardonnay: a 1.84-hectare vineyard in the centre of Mesnil-sur-Oger in the Cotes de Blancs, protected by walls since 1698. It comes from a single year and is kept in Krug's cellars for over a decade.\u003c\/p\u003e\n\u003cp\u003eKrug stresses that the wall and unusual location in the center of the village create a micro-climate that gives a unique character to its grapes. It was for this reason that the House was inspired to devote a Champagne to a single plot for the first time in its history, resulting in Krug Clos du Mesnil 1979, presented in 1986.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Clos d'Ambonnay\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA blanc de noirs. Also comes from a single year, and its grapes from a single 0.68-hectare walled plot of Pinot noir in the heart of Ambonnay, another village in France's Champagne region that plays a key role in Champagne making. Bottles are aged for over twelve years in Krug's cellars and are rare due to the small size of the vineyard. Krug purchased the land in 1994 and released its first vintage - Krug Clos d'Ambonnay 1995 - in 2007.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Collection\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn the early 1980s, Krug introduced Krug Collection, an extension of Krug Vintage, consisting of bottles that have been kept in the House's cellars in Reims for at least ten additional years to allow the development of second-life aromas and flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe House owns 30% of the vineyards that produce its wines, a relatively high percentage in Champagne, with 20 hectares of vines in Ambonnay, Aÿ, Le Mesnil and Trépail. The rest of the grapes come from around 100 long-term contract growers who supply 65% to 70% of the company's grapes.\u003c\/p\u003e\n\u003cp\u003eIn total, Krug sources grapes from 250 plots in the Champagne region – there are around 270,000 plots listed within the boundaries of AOC Champagne. Planted with the traditional varieties Pinot Noir, Chardonnay and Pinot Meunier, each vineyard is individually vinified according to its particular characteristics. As Krug preserves the individual character of each wine, winegrowers are able to taste each of the wines selected from their plots and follow their evolution over time in the event that their wines are selected as Krug reserve wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eImmediately following the harvest, the grapes are pressed close to Krug's plots, with this first grape juice kept for 24 hours in a vat in preparation for the fermentation stage. The pressing from each plot is vinified separately. A pressing contains 4,000 kg of grapes and yields 20.5 hectolitres of first juice (the \"cuvée\"), which is poured into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are used to top up the other ten casks to protect the new wines from oxidation. For fifteen days, each cask is topped up with wine from the same plot.\u003c\/p\u003e\n\u003cp\u003eKrug uses small 205-litre Argonne oak casks tailor-made from trees that are more than two centuries old in the forests of Hautes Futaies in Central France. Krug never uses these casks immediately; during the first two or three years they receive only second and third grape juices, with the goal of \"tanning\" the casks through the fermentation process, ridding them naturally of their woody aromas, making them well-seasoned and organoleptically inert. The average age of Krug oak casks is 20 years. They are retired after approximately 40 years of use.\u003c\/p\u003e\n\u003cp\u003eDuring the summer preceding the harvest, casks are regularly watered to humidify the wood, a process Krug deems essential as its wines are not wood-aged and its casks are therefore empty for eight to nine months of the year.\u003c\/p\u003e\n\u003cp\u003eThe wines remain in the casks for several weeks. Finally, between December and January, the wine is drawn off into small stainless-steel vats. From here, depending on the decisions of Krug's tasting committee (see below), the wines will either contribute to that year's assemblage or be stored in steel vats in the House's library of 150 reserve wines to be used in the blend of a future Krug Grande Cuvée or Krug Rosé.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting committee and assemblage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOver a five-month period in autumn and winter, Cellar Master Julie Cavil and the Tasting Committee have a series of sessions during which they taste over 400 wines, including around 250 wines of the vintage year and 150 reserve wines from at least 10 different years, each of them from a single plot. In this way, each of the 400 wines can be appraised before any blending decision is made.\u003c\/p\u003e\n\u003cp\u003eAt each session, between 15 and 18 samples are blind tasted, commented on and scored. During the tasting period, wine from each plot is carefully referenced, tasted at least two or three times and given a mark out of 20. By the end of December, the tasting committee has established what Krug calls a \"character sketch\" of the vintage year and begins tasting the 150 reserve wines from which it will draw the missing elements needed to re-create the character of Krug Grande Cuvée year after year. \u003c\/p\u003e\n\u003cp\u003eIn the spring, a second tasting session of wines from the year reveals how the wines have evolved over the winter period. Julie Cavil then proposes up to three blends for the Champagnes of that year, with each member of the committee having one vote. Once the blend has been decided, the House prepares for bottling which takes place once a year between April and May.\u003c\/p\u003e\n\u003cp\u003eAll Krug Champagnes are bottled during a single session, around thirty weeks after the harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCellars\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce bottled, they are kept in the House's cellars in Reims. Krug characterizes this final stage of its winemaking process by very extended aging on the lees. Indeed, Krug's main champagne, Krug Grande Cuvée usually stays in the cellars for at least seven years, Krug Rosé for five years, and Krug Vintage, Krug Clos du Mesnil and Krug Clos d'Ambonnay for at least ten years.  \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896858087665,"sku":"","price":520.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/krug-grande-cuvee-brut-168eme-Edition-NVIN_85095aa7-42fd-47ed-9f02-ca3a308fa2ff.jpg?v=1747370214"},{"product_id":"krug-grande-cuvee-brut-169eme-edition-nv","title":"Krug Grande Cuvée Brut (169ème Édition) MV","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"God makes a vintage, I make Grande Cuvée.\"  Joseph Krug\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\"Krug is the king of champagne.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eKrug Grande Cuvée needs no introduction. It is undisputably the greatest non-vintage champagne. The 169me Édition (each year there is a new edition) was composed around the harvest of 2013. It is a blend of 146 wines from 11 different years, the youngest is from the year 2013, while the oldest dates back to 2000. Bottles are aged for around seven years in Krug’s cellars, which gives this Édition its remarkable expression and elegance. Its final composition is 43% Pinot Noir, 35% Chardonnay and 22% Meunier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"On the palate the wine is deep, full-bodied, complex and racy, with a great core, zesty acids, elegant mousse and a very long, very pure and perfectly balanced finish. This is really a stunning new version of Grande Cuvée. It is approachable already, but I would be inclined to give it just a few more years in the cellar and let its girdle of acidity relax a bit more, so that the wine can deepen and broaden in its palate impression. Fine, fine juice.\"  John Gilman\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"To create this Edition, the Cellar Master wanted to accentuate the roundness and elegance of the aromas of 2013 with wines from different plots and 10 other years. Reserve wines from Krug's vast library make up 40% of the final blend, lending the essential breadth and roundness to each Edition of Krug Grande Cuvée.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA light golden colour and fine, vivacious bubbles, holding a promise of pleasure. Aromas of flowers in bloom, ripe, dried and citrus fruits, as well as marzipan and gingerbread. Flavours of hazelnut, nougat, barley sugar, jellied and citrus fruits, almonds, brioche and honey.\"  \u003cstrong data-mce-fragment=\"1\"\u003eKrug\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"What can one say? Magnificent; all this power with all this finesse, elegance and freshness, from the first whiff to the aftertaste\u003cspan data-mce-fragment=\"1\"\u003e. Apple, grapefruit blossom, dried and fresh fruits and spicy pastry. One glass is never enough, with or without food. 169ème Édition; 146 wines, 11 different years '00-'13; 43\/35\/22% pinot noir, chardonnay and pinot meunier.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 99 points and Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep copper gold. Tiny, tiny bead. Much more obvious acidity, age and (lightly oaky?) savour on the nose than Cristal 2013. Aérien with blossomy notes with a little mandarin. Very marked acidity on the palate. A real wake-up call! Sleek and fresh and truly spring-like with a light yeasty note on the very long finish. The most pleasure to be had initially is in the nose and the finish. The palate is still a bit of shock. This should have a long life. Bone-dry finish and playing the intellectual card. Throbs on the palate with all its vibrancy. Long. Tighter than the 168ème Édition. Structure dominates fruit\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson – 18.5+\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Instantly recognizable aromatic depth and complexity here. The DNA of Grande Cuvée looms large on the nose with fresh-baked brioche, crushed almond, subtle baking spices and stony notes, as well as an array of stone fruit. The palate delivers a wide spectrum of citrus, from lemon to orange to grapefruit and beyond. The chardonnay really impresses in a long, concentrated mode. 43% pinot noir, 35% chardonnay and 22% pinot meunier. It contains 40% reserve wine and is composed of 146 different components from 11 different vintages, the youngest being 2013 and the oldest 2000. Drink or hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Suckling, jamessuckling.com - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eBased on the 2013 vintage and complemented by some 40% reserve wines dating back to 2000, Krug's newly released NV Grande Cuvée 169ème Édition is showing very nicely, unfurling in the glass with notes of citrus oil, buttered toast, dried apricot, warm biscuits and marmalade. Medium to full-bodied, deep and incisive, it's a tauter, more chiseled rendition of Grande Cuvée by comparison with the richer, more textural and more demonstrative 168ème Édition (based on the 2012 vintage) that preceded it; but its bright spine of acidity is nicely cloaked in fruit. Concluding with a long and sapid finish, this is a very classically balanced Champagne that will reward bottle age. Drink: 2021 - 2050.\"  \u003c\/span\u003e\u003cstrong\u003eWilliam Kelley, Wine Advocate - 96+ points  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Soft burnished gold, with a fine and persistent bead. The nose is suitably encyclopaedic, Mirabelle plum, fig and lemon pith and then hints of almond and brioche, the older reserve wines keen to contribute too. Beneath it all steely foundations, an edifice for posterity, not immediately flamboyant but magisterial in its grip and liminal potential. Deft acidity over untroubled waters, with orange groves and a spice market espied from the prow. All is set fair for this voyage. Impressive length.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDecanter – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A vivid Champagne, with a chiseled frame of acidity and a chalky underpinning cloaked in a fine mousse that caresses the palate with its gossamer-like texture. Lovely aromas of coffee liqueur, anise and verbena accent the layered flavors of tangerine, Macadamia nut, brioche and ripe plum, a profile that expands on the long, mouthwatering finish. There's power and expressive character to this, with a delicacy to its fine integration and length. Pinot Noir, Chardonnay and Pinot Meunier. Disgorged winter 2020. Drink now through 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWine Spectator – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The new release of Krug Grande Cuvée, the 169ème Édition, is from the base year of 2013, but includes fully forty percent of reserve wines all the way back to the harvest of 2000. The cépages for this new iteration of Grande Cuvée is forty-three percent pinot noir, thirty-five percent chardonnay and twenty-two percent pinot meunier. The wine is beautifully expressive on the nose, wafting from the glass in a complex blend of pear, apple, a touch of passion fruit, chalky soil tones, brioche, incipient notes of caraway seed, just a whisper of buttery oak and lovely floral tones in the upper register from the pinot meunier component in the cépages. On the palate the wine is deep, full-bodied, complex and racy, with a great core, zesty acids, elegant mousse and a very long, very pure and perfectly balanced finish. This is really a stunning new version of Grande Cuvée. It is approachable already, but I would be inclined to give it just a few more years in the cellar and let its girdle of acidity relax a bit more, so that the wine can deepen and broaden in its palate impression. Fine, fine juice. Drinking Window: 2024-2075.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJohn Gilman, View From the Cellar - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2021\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eJulie Cavil\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cimg alt=\"Julie Cavil, Cellar Master at Krug\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/KrugJulieCavil_1024x1024.png?v=1700697583\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/KrugJulieCavil_1024x1024.png?v=1700697583\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eJulie Cavil, Cellar Master at Krug\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe article below by Adam Lechmere appeared in Club Oenologique\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn many professions, a senior executive moving into the top job regards it as an article of faith that they should stamp their personality on the organisation. Julie Cavil – who, a year ago, took over from Eric Lebel as chef de cave at Champagne Krug – sees her role somewhat differently.\u003c\/p\u003e\n\u003cp\u003eComing in and making her own rules would be easy, she says. \"Anyone can do that.\" The true challenge, she says, is not to make sweeping changes, but still achieve greatness.  \"What really motivates me is to be able to re-create the same level of excellence, year after year, circumstance after circumstance.\"\u003c\/p\u003e\n\u003cp\u003eIn Champagne, consistency is all. It’s not a matter of having a style (Cavil says there is no such thing at Krug) but instead achieving something both simple and intangible. On one level, it’s straightforward: the winemaker’s job is to follow the founder Joseph Krug’s ambition to make \"the very best Champagne … every year, regardless of annual climate variations\". This expression of excellence must take account of so many variables, however, that it can become as complicated as a game of 4D chess. Not only are you blending wines from dozens of different vineyard sites – \"paying close attention to the vineyard’s character, respecting the individuality of each plot\" – but you are also tapping into an extensive library of reserve wines from many different years.\u003c\/p\u003e\n\u003cp\u003eThis is not something you can learn at business school. Cavil worked with Lebel for 13 years before being anointed cellar master. (The word \"anointed\", with its implications of conferring divine or holy office, is appropriate.) The first thing he taught her, she says, was patience: \"A journey with Krug is a lifelong milestone. Just as I cannot tell you at what precise moment a reserve wine will be ready until the day I taste it and the decision becomes obvious, passing the torch is something you feel but cannot always explain.\" For Cavil, it came relatively soon after joining Krug in 2006. \"After two years, Eric and I had chosen each other,\" she says. \"We both knew I would be his successor.\"\u003c\/p\u003e\n\u003cp\u003eAt this level, all of Krug’s six winemakers have the necessary skills to make Champagne. But there are also what Cavil calls the \"intangible aspects of craftsmanship: intuition, passion and an intimate knowledge of each plot\". These elements can’t easily be taught but, rather, seem innate. So should a chef de cave share character traits with their predecessor? \"I would say so, for one very important reason: when you become Krug cellar master, you become one with the house, the guardian of its legacy. At Krug, each cellar master naturally arrives in this role because he or she shares the values of excellence, attention to detail, curiosity, quality without compromise, and respect for heritage – all with a maverick spirit. I am no different whether I am at Krug or at home; it is part of who I am, just as it was for my predecessors.\"\u003c\/p\u003e\n\u003cp\u003eMaking Champagne is, of course, a business as well as a craft – and like all businesses, it must be safeguarded for the future. The mentoring process is continuous. \"My role at Krug is threefold,\" Cavil says. \"It relates to the present, the past and the future.\" The vineyards must be husbanded, the reserve wines selected, and a successor must be groomed. \"Carrying on the legacy of a Champagne house that has existed for six generations means you make it your mission to protect and perpetuate this heritage, just as you would pass on a legacy to your own child. When mentor and mentee share this vision, the future of the house is secured, which is what matters most.\"\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cimg alt=\"Julie Cavil and Eric Lebel\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krug-JulieCavilandEricLebel_1024x1024.png?v=1704074735\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan\u003eJulie Cavil and Eric Lebel\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThe article below by Wine Advocate's William Kelley appeared in the Michelin Guide Magazine\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOn January 1, Julie Cavil took on the role of Cellar Master at Krug. Cavil began working at Krug 13 years ago, and outgoing Cellar Master Eric Lebel will be staying on in the capacity of Deputy Director of Maison Krug, so this is hardly revolutionary news. But the appointment of a new chef des caves is nonetheless an important moment in the history of any Champagne house. To learn more about the woman who has landed one of Champagne’s most coveted positions and about the future of Maison Krug, William Kelley of The Wine Advocate sat down with Cavil for her first interview in her new capacity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eYou’ve had an unusual career for a chef des caves. How did you end up in the wine world? Were you born into a family of wine lovers?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI’m not from Reims nor even Champagne, and if you’d told me 15 years ago that I would be living in Champagne, that I’d be an oenologist, and that I’d be working for Krug, I truly wouldn’t have believed you. So, working in wine represented a revolution in my life. I’m from the center region of France, and, yes, from a family of wine lovers, so I was certainly aware of wine - but at age 17, when I had to choose a career, I opted to go to business school before working for six years in public relations in Paris. At 17, my palate was still comparatively undeveloped. But with time, I became passionate about wine - reading books, attending tastings with professionals. And I was also thinking about leaving Paris, about how to construct a more balanced professional life. You see, the world of public relations is inherently ephemeral, with a rapid turnover in projects and personnel, whereas the world of wine, it’s the opposite: it takes time, it’s durable. So in fact, what I was looking for in my professional life was perfectly aligned with my growing passion for wine. I duly went to Champagne and went back to school, despite meeting with a somewhat skeptical reception - \"she’s too old, she has children already,\" and so on. Indeed, in the end, that only motivated me further to prove myself and confound stereotypes. I did internships at Moët \u0026amp; Chandon, with Dom Pérignon, and then I joined the team at Krug in 2006.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eIt’s true that the worlds of public relations and wine couldn’t be more different - after all, with the just-released 2006 Krug, we are finally getting to taste the Maison’s work of over a decade ago - but do your experiences in your former career inform what you do today in any respect?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHaving the experience of working in a totally different field perhaps gives me a different perspective on Champagne - it’s easier for me to step back and see things in context, and perhaps sometimes to reconsider them. It isn’t easy to put a finger on it. But above all I simply take pleasure in working in a much more long-term business; because, in a sense, I have three jobs - the first is to recreate Grande Cuvée every year; but looking back in time, I also have to preserve the institutional memory of Maison Krug; and looking forward, I also have to think about how to transmit that heritage, everything we’ve learned and continue to learn, to my successors - even if I’ve only just assumed my new role. So, I have to think about the past and the future as well as the present. And perhaps that’s a reaction against my prior career.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Grande Cuvée, in its various manifestations, has always been Krug’s emblematic bottling, the bottling that expresses the house style to the fullest. How would you characterize it?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAbove all, the Grande Cuvée is what we call \"the founder’s dream:\"Joseph Krug’s vision to recreate every year, by blending, the fullest expression of what Champagne has to offer; and that’s what we try to perpetuate. But what does that mean? It has to be a charismatic wine that’s exciting from the first glass - its flavors, its textures, its colors. It has to be capable of pairing with all sorts of food, of reconciling paradoxes in the glass: it must be expressive and mature, but also fresh and vivacious. When we say Krug Grande Cuvée, it’s a blend of 150 to 200 different wines, from 10 to 15 different vintages. It takes a minimum of 20 years to make one bottle. I think that makes it clear - you have the fresh fruit of the recent harvest, the dried and preserved fruits of the older vintages in the blend, and the Grande Cuvée encompasses them all. Beyond that, I’m delighted when someone puts their nose in a glass of Krug for the first time and says, \"that’s different!,\" and wants to take a second sniff. And of course, even if it’s a blend from across the region, it’s a homage to the terroirs of Champagne, with every parcel kept separate during vinification and maturation, and assembled in the most complementary way.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug’s style is quite pronounced. How do you make sense of the relationship between a strong house style and the expression of Champagne’s terroirs?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTerroir finds its purist voice in the wines we make from the Clos du Mesnil and the Clos d’Ambonnay. They’re pure expressions of two sites - and two cépages, Chardonnay and Pinot Noir - in all their individuality. But we don’t seek to express terroir simply for its own sake. Consider one of our parcels, where the soil changes from one end to the other very markedly. We always used to vinify the parcel as a whole, but now we’re more inclined to make two different wines from the two different parts of the parcel. Because that way we can bring out the maximal expression of both. In other words, like I said, we don’t seek to express terroir for its own sake; we simply seek to do justice to each site, to make the best possible wine from each site. And that gives us the highest-quality and most characterful components with which to produce the best possible blend.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eIf you had to pick a bottle - or bottles - of Krug that have particularly shaped your understanding of the house, which would they be?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhat makes the biggest impression on me every year is when we make the blends, on the one hand, the Grande Cuvée - trying to express the best of Champagne - and on the other hand, the vintage, trying to express the personality of the year to the fullest. Working on the two side by side is unique, and every time it’s fascinating.\u003c\/p\u003e\n\u003cp\u003eAs far as particular vintages are concerned, I have a weakness for the 1995. I think it’s a little in the shadow of the 1996, but the 1995 has a classical balance, with wonderful freshness, that I like very much.\u003c\/p\u003e\n\u003cp\u003eAnd among the very oldest, 1915. Why? My first job at Krug was to take an inventory of the wine library, noting all the particulars of each bottle one by one. And it happened that, while I was working on this project, the cork of one of the bottles came out. So, I had 15 minutes to assemble the tasting committee, including the fifth generation of the family represented by Remi Krug, as well as Olivier Krug and Maggie Henríquez. And I served them the wine blind, giving them some time to reflect in silence. It was very amusing, because in the end everyone said it was something from the 1950s or 1960s, when in fact it was 1915. The aromas were very concentrated, and on the palate, it was still strikingly fresh, and that’s why everyone thought it was younger. It was a great moment. What I learned working with Krug’s old wines was to be humble, because sometimes even the bottles that didn’t look promising in terms of level and preservation turned out to be fabulous and remarkably long-lived.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eWhat makes Krug special?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat’s not easy to summarize! But what makes us a little different is that we produce a prestige Cuvée every year - because that’s what Joseph Krug defined as the objective in his notebooks all those years ago - with no hierarchy between the non-vintage and the vintage bottlings. And so, anyone who likes Krug doesn’t have to wait for a \"great vintage: they can have the experience with every bottle. What else? From an oenological perspective, our obsession is to preserve the character of each parcel throughout the winemaking and maturation process, so we have at our disposal the richest and most varied palette with which to produce our blends. Barrel fermentation is the only way we can do that, the only way we can vinify every tiny parcel separately. And certainly, barrel fermentation gives a patina to the wines of Maison Krug. I wouldn’t say, honestly, that it’s better or worse than stainless steel - it’s a choice, a style. But perhaps you could say it’s like the difference between hi-fi and stereo: barrel fermentation, like hi-fi, expresses everything more intensely - the good as well as the less good. And it can be more complicated on a technical level. But I also think the fact that our wines are exposed to oxygen early in their lives means that they are less susceptible to oxidation later, which helps to explain Krug’s unusually long aging potential - almost indestructible when stored in the best conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBeing a chef des caves for a house like Krug is a position of immense responsibility and imposes a lot of pressures. Does it leave you much creative freedom?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWell, this new position isn’t a radical transformation: I’ve been at Krug for 13 years, and Eric Lebel and I naturally got on well; Eric opened the doors of his universe to me. So, the first thing to say is that I’m prepared - and, of course, Eric will still be at Krug, just a little more backstage. That’s very reassuring.\u003c\/p\u003e\n\u003cp\u003eThe other thing to know is that the important decisions aren’t made by one person - that would really be hard. The tasting committee, for me, is very important. I’m very proud of our group, it’s talented, humble and experienced, with a variety of perspectives and palates that all bring something to the table and help us get closer to our objective.\u003c\/p\u003e\n\u003cp\u003eAnd beyond that, the prospect that excites me certainly isn’t to change everything - that would be easy. Rather, it’s to attain the same level of excellence, year after year, vintage after vintage - that’s much more challenging, more motivating, and that’s what I want to do. That said, we do have to question what we do every year: there is no recipe, each year is a blank slate. And I do want to work - and in fact I have been working - on studying our parcels, understanding them better, dividing them more intelligently to farm them accordingly and to vinify them accordingly. So, you could say precision viticulture is one thing that excites me. As does a move towards sustainability - and that includes not just the vineyards but taking care of our workers.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThat brings me to the greatest challenge facing contemporary Champagne: how to produce wine in a more sustainable manner?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWell it’s a project we’ve been working on for some time already, and there are lots of things to do. We’re looking at how we can be more precise in tracking ripening throughout our parcels as we approach harvest, as getting the date right is more and more critical: we don’t like to correct the must once it’s pressed, so we have to pick at the right moment. At a more long-term level, we’re looking at massale selections that might help to buffer the impact of climate change; at pruning methods, where we have to re-educate our workers; as well as how to promote deeper rooting. We’ve used zero herbicides for several years now, and even if we’re not organic or biodynamic, we’re as close to organic as we can be. But our view, for the time being, is that sometimes it’s still necessary to intervene to save the harvest. There are aspects of biodynamics that interest us and we’re studying them. In short, we remain open-minded and curious, exposing ourselves to other ideas. For example, it’s a small thing, but we’ve found that grazing sheep in the vines can bring advantages in terms of biodiversity. So, we’re experimenting with that in one of our parcels. And it goes beyond simply using or not using synthetic products.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAnd what is the greatest challenge facing Krug today?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s to be able to continue to make Grande Cuvée every year. That’s to say, to have all the prerequisites to produce the fullest expression of Champagne. So, it’s a huge challenge, it’s very stimulating, it’s very motivating. As far as I’m concerned, I have the best job in the world! And I’m very proud to be able to take the baton from Eric, and by extension his predecessors, and to be working alongside an extraordinary team.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krugmaison_3a6a6ee3-861d-4876-8e68-b6c0c4c3fab6_1024x1024.png?v=1700704093\" alt=\"Maison Krug\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krugmaison_3a6a6ee3-861d-4876-8e68-b6c0c4c3fab6_1024x1024.png?v=1700704093\"\u003e\u003c\/p\u003e\n\u003cp\u003eFounded in 1843 by Joseph Krug, it is no exaggeration to say that Maison Krug is the most prestigious winery in AOC Champagne, as well as the world's most famed sparkling wine producer. \u003c\/p\u003e\n\u003cp\u003eJoseph Krug was born in Mainz, Germany in 1800. He left Mainz in 1824 and in 1834 was employed by Champagne Jacquesson as an accountant. He spent eight years with Jacquesson, his work taking him well beyond accountancy as he toured Europe liaising with wine sellers and customers. He also learned about composition and taste, so that by 1840 he was blending Champagne for at least one other house. In 1841 he married and a year later his son Paul was born. The same year he moved to Reims, and following a year of negotiations, he founded Krug et Cie. in 1843. \u003cspan data-mce-fragment=\"1\"\u003eJoseph was fluent in French, English and German and spoke some Russian, which allowed the company to exploit key overseas markets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJoseph died in 1866 and was succeeded by his son Paul Krug. Joseph had laid the foundations for the business and under the supervision of Paul, the House was established as a grande marque. By the 1880s the prestige of Krug was acknowledged in the United Kingdom, then the primary overseas market for Champagne. In 1866 the House moved into the premises in Rue Coquebert, in Reims, that it still occupies today.\u003c\/p\u003e\n\u003cp\u003eFrom its inception, Maison Krug set out to produce world-class sparkling wines with a consistent level of quality, regardless of the vagaries of each vintage. Krug Grande Cuvée was born, the staple of the company and the only sparkling wine that they release onto the market every year. A non-vintage Champagne, it is made by blending about 120 different cuvée wines from 10 different vintages. Some of the reserve wines are over 15 years of age. The consistency in the taste of the Grande\u003cspan data-mce-fragment=\"1\"\u003e Cuvée\u003c\/span\u003ealong over the years attests to the remarkable craftsmanship and painstaking attention to detail of Maison Krug's winemaking team. \u003c\/p\u003e\n\u003cp\u003eIn addition to the non-vintage \u003cspan data-mce-fragment=\"1\"\u003eGrande Cuvée, Krug produces small quantities of the following wines:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eKrug Rosé NV\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eKrug Rosé was first made in 1983, 140 years after the company's founding. It is a blend of three grape varieties, several different vintages from Krug's library of 150 reserve wines and a skin-fermented Pinot Noir wine which gives it its colour and unique flavour. Krug Rosé spends at least five years in the House's cellars. It is re-created on a yearly basis.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Vintage\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAccording to the House, the Krug Vintage is not the selection of the best wines of a particular year\", but rather the expression of that vintage year. Composed only of wines from a single year, Krug Vintage sits in Krug's cellars for at least a decade before release.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Clos du Mesnil\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA blanc de blancs. Comes from a single plot (clos in French) of Chardonnay: a 1.84-hectare vineyard in the centre of Mesnil-sur-Oger in the Cotes de Blancs, protected by walls since 1698. It comes from a single year and is kept in Krug's cellars for over a decade.\u003c\/p\u003e\n\u003cp\u003eKrug stresses that the wall and unusual location in the center of the village create a micro-climate that gives a unique character to its grapes. It was for this reason that the House was inspired to devote a Champagne to a single plot for the first time in its history, resulting in Krug Clos du Mesnil 1979, presented in 1986.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Clos d'Ambonnay\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA blanc de noirs. Also comes from a single year, and its grapes from a single 0.68-hectare walled plot of Pinot noir in the heart of Ambonnay, another village in France's Champagne region that plays a key role in Champagne making. Bottles are aged for over twelve years in Krug's cellars and are rare due to the small size of the vineyard. Krug purchased the land in 1994 and released its first vintage - Krug Clos d'Ambonnay 1995 - in 2007.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Collection\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn the early 1980s, Krug introduced Krug Collection, an extension of Krug Vintage, consisting of bottles that have been kept in the House's cellars in Reims for at least ten additional years to allow the development of second-life aromas and flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe House owns 30% of the vineyards that produce its wines, a relatively high percentage in Champagne, with 20 hectares of vines in Ambonnay, Aÿ, Le Mesnil and Trépail. The rest of the grapes come from around 100 long-term contract growers who supply 65% to 70% of the company's grapes.\u003c\/p\u003e\n\u003cp\u003eIn total, Krug sources grapes from 250 plots in the Champagne region – there are around 270,000 plots listed within the boundaries of AOC Champagne. Planted with the traditional varieties Pinot Noir, Chardonnay and Pinot Meunier, each vineyard is individually vinified according to its particular characteristics. As Krug preserves the individual character of each wine, winegrowers are able to taste each of the wines selected from their plots and follow their evolution over time in the event that their wines are selected as Krug reserve wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eImmediately following the harvest, the grapes are pressed close to Krug's plots, with this first grape juice kept for 24 hours in a vat in preparation for the fermentation stage. The pressing from each plot is vinified separately. A pressing contains 4,000 kg of grapes and yields 20.5 hectolitres of first juice (the \"cuvée\"), which is poured into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are used to top up the other ten casks to protect the new wines from oxidation. For fifteen days, each cask is topped up with wine from the same plot.\u003c\/p\u003e\n\u003cp\u003eKrug uses small 205-litre Argonne oak casks tailor-made from trees that are more than two centuries old in the forests of Hautes Futaies in Central France. Krug never uses these casks immediately; during the first two or three years they receive only second and third grape juices, with the goal of \"tanning\" the casks through the fermentation process, ridding them naturally of their woody aromas, making them well-seasoned and organoleptically inert. The average age of Krug oak casks is 20 years. They are retired after approximately 40 years of use.\u003c\/p\u003e\n\u003cp\u003eDuring the summer preceding the harvest, casks are regularly watered to humidify the wood, a process Krug deems essential as its wines are not wood-aged and its casks are therefore empty for eight to nine months of the year.\u003c\/p\u003e\n\u003cp\u003eThe wines remain in the casks for several weeks. Finally, between December and January, the wine is drawn off into small stainless-steel vats. From here, depending on the decisions of Krug's tasting committee (see below), the wines will either contribute to that year's assemblage or be stored in steel vats in the House's library of 150 reserve wines to be used in the blend of a future Krug Grande Cuvée or Krug Rosé.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting committee and assemblage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOver a five month period in autumn and winter, Cellar Master Julie Cavil and the Tasting Committee have a series of sessions during which they taste over 400 wines, including around 250 wines of the vintage year and 150 reserve wines from at least 10 different years, each of them from a single plot. In this way, each of the 400 wines can be appraised before any blending decision is made.\u003c\/p\u003e\n\u003cp\u003eAt each session, between 15 and 18 samples are blind tasted, commented on and scored. During the tasting period, wine from each plot is carefully referenced, tasted at least two or three times and given a mark out of 20. By the end of December, the tasting committee has established what Krug calls a \"character sketch\" of the vintage year and begins tasting the 150 reserve wines from which it will draw the missing elements needed to re-create the character of Krug Grande Cuvée year after year.\u003c\/p\u003e\n\u003cp\u003eIn the spring, a second tasting session of wines from the year reveals how the wines have evolved over the winter period. Julie Cavil then proposes up to three blends for the Champagnes of that year, with each member of the committee having one vote. Once the blend has been decided, the House prepares for bottling which takes place once a year between April and May.\u003c\/p\u003e\n\u003cp\u003eAll Krug Champagnes are bottled during a single session, around thirty weeks after the harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCellars\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce bottled, they are kept in the House's cellars in Reims. Krug characterizes this final stage of its winemaking process by very extended aging on the lees. Indeed, Krug's main champagne, Krug Grande Cuvée usually stays in the cellars for at least seven years, Krug Rosé for five years, and Krug Vintage, Krug Clos du Mesnil and Krug Clos d'Ambonnay for at least ten years.  \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896858120433,"sku":"","price":490.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/krug-grande-cuvee-brut-169eme-Edition-NVIN_29c19804-33d7-4acb-a880-53ca6416f08c.jpg?v=1747370053"},{"product_id":"krug-vintage-2008","title":"Krug Vintage 2008","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of the World 2021\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of France 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Krug leaves other great champagnes in its wake, as it fills the senses to overflowing.\"  James Halliday \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEvery Krug Vintage celebrates the distinct character of a particular year and is crafted to be exceptional and different. It is the Music of the Year, captured by Krug. A Krug Vintage is a blend of the most expressive wines from a single year enhanced by a stay of over ten years in the cellars. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The 2008 Vintage is a nervy, electrifying Champagne, the likes of which has not emerged from Krug's cellars since the magical 1996. Bright and sculpted, with tremendous precision, the 2008 dazzles from start to finish. Stylistically, the 2008 doesn't have the toastiness or explosive breadth often found in young Krug, but that in no way detracts from its magnificent beauty.\"  Antonio Galloni\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"When we create a blend for a new Krug Vintage, we want to tell the story of the year – of what surprised and enchanted us. In 2006, all three Champagne grapes showed beautiful indulgence and maturity across our selected plots. It was a year for elegant and balanced Meuniers evocative of pears and apples. The Chardonnays were classic with ample aromas, while the Pinot Noirs of the Marne revealed promising structure and great potential.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor Krug, the year 2008 gave birth to a great classic Krug Champagne balancing structured freshness and diverse flavours. Krug 2008 is the elegant and intense story of a cool and balanced year, nicknamed 'ClassicBeauty' by the House’s Tasting Committee members. It exhibits both power and elegance with textured and intense mouthfeel very characteristic of the year’s wines, which uniquely reconciled intensity and quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt first sight, an intense and brilliant golden hue. An expressive nose that is rich and ample with patinated aromas of honey, liquorice, menthol, orange peel and grapefruit. Vivacious, intense and harmonious with great tension on the palate, expressing notes of quince, candied fruits and citrus, yellow kiwi, star fruit, honey, apple tart, butter cookies, orange peel, peony and fennel, with floral and menthol undertones. It has a long, balanced and precise finish with astounding structure.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor the final blend, the selected wines were those best exhibiting the structure and complexity of 2008. PinotNoir plots’ wines (53%) constitute over half of the blend and come primarily from emblematic plots in the Montagne de Reims Sud including Aÿ, Mareuil, Bouzy and Ambonnay. Meunier plots’ wines (25%) bring tension and citrus, while aromatic Chardonnay plots’ wines (22%) imbue the blend with fruit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe extraordinary profile of Krug 2008 comes after 12 years in the cellars, gaining expression, harmony and finesse.\"  \u003cstrong data-mce-fragment=\"1\"\u003eKrug\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Exceptional freshness with aromas of flinty white stones, flowers, almonds and lemons. There's hazelnut and strawberry here, too. Complex. The palate has a long, powerful and smooth-honed feel with very assertive citrus flavors, driven by long acidity. A perfect 2008.\"  \u003cstrong\u003eNick Stock, jamessuckling.com - 100 points \u003c\/strong\u003e\u003cstrong\u003eand Top 100 Wines of the World 2021 and Top 100 Wines of France 2021\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's a supernova of sensation with each sip of this powerful version, starting with the vivid streak of mouthwatering acidity that drives a rich panoply of ripe black currant, mandarin orange peel and grilled nut flavors, accented by hints of candied ginger, briny oyster shell, verbena and ground cardamom. This burns bright from start to finish, yet its fine integration and lovely, raw silk–like mousse pull it all together into a seamless, vibrant package. Pinot Noir, Pinot Meunier and Chardonnay. Disgorged autumn 2019. Drink now through 2038.\"  \u003cstrong\u003eAlison Napjus, Wine Spectator - 99 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Just at the beginning of its life, this powerful and structured wine is still a bit restrained, yet even at this stage there are exquisite aromas of ripe pear, marzipan and spice. Although the aromas are still not very expressive, the texture and feel on the palate give the impression of immense potential. There is plenty of extract and thrilling acidity, but always in perfect balance. As Cavil notes: 'This is a wine marked by verticality and intensity'. The wine was disgorged with an extra-brut dosage in the summer of 2020. This will live for 50 years at least.\"\u003cstrong\u003e  Charles Curtis MW, Decanter - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe 2008 Vintage bottling from Krug just continues to get better each time I am fortunate enough to taste it. I last tasted this wine a year ago and it has not seemingly aged a bit since that time, as it remains a glorious vintage here that will demand plenty of patience before it properly blossoms. The bouquet remains beautifully precise and bottomless, offering up scents of apple, tart pear, lemon, a beautiful base of chalky minerality, patissière, dried flowers, blossoming smokiness, just a touch of caraway seed in the upper register. On the palate the wine is deep, full-bodied and structured, with a snappy girdle of acidity, a rock solid core, great mineral drive and grip, elegant mousse and a very, long, bright and seamlessly balanced finish of enormous potential complexity. All this great, great vintage of Krug needs is more time alone in the cellar.\"  \u003cstrong\u003eJohn Gilman - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"What a burst of fresh fruit on the nose! The aromatic freshness is evident from the first whiff, suffused with notes of citrus fruits including grapefruit, menthol, and a hint of liquorice. The texture has precise contours, giving an impression of rectangular rectitude and perfect balance. This is a finely chiselled Champagne offering great harmony and a long finish enhanced by delicious underlying notes of nutty bitterness. 53% Pinot Noir, 25% Pinot Meunier and 22% Chardonnay. Disgorged in the first quarter of 2020. Dosage: 4.5g\/L. Drinking Window 2021 - 2040.\"  \u003cstrong\u003eYohan Castaing, Decanter - 97 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"The 2008 Vintage is a nervy, electrifying Champagne, the likes of which has not emerged from Krug's cellars since the magical 1996. Bright and sculpted, with tremendous precision, the 2008 dazzles from start to finish. Stylistically, the 2008 doesn't have the toastiness or explosive breadth often found in young Krug, but that in no way detracts from its magnificent beauty. Krug ID: 419044. Drink 2028 - 2058.\"  \u003c\/span\u003e\u003cstrong\u003eAntonio Galloni, Vinous - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A vintage Champagne from this producer is rare. But 2008 was a great year in Champagne and that shows in this intense, still amazingly young wine. Freshness works with the richness to give concentration, density and the sure-fire possibility of long-term aging. So drink now, but the Champagne will last for many years.\"  \u003cstrong\u003eRoger Voss - Wine Enthusiast - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTop 100 Wines of the World 2021 - James Suckling\u003cbr\u003eTop 100 Wines of France 2021 - James Suckling\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eJulie Cavil\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/KrugJulieCavil_1024x1024.png?v=1700697583\" alt=\"Julie Cavil, Cellar Master at Krug\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eJulie Cavil, Cellar Master at Krug\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe article below by Adam Lechmere appeared in Club Oenologique\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn many professions, a senior executive moving into the top job regards it as an article of faith that they should stamp their personality on the organisation. Julie Cavil – who, a year ago, took over from Eric Lebel as chef de cave at Champagne Krug – sees her role somewhat differently.\u003c\/p\u003e\n\u003cp\u003eComing in and making her own rules would be easy, she says. \"Anyone can do that.\" The true challenge, she says, is not to make sweeping changes, but still achieve greatness.  \"What really motivates me is to be able to re-create the same level of excellence, year after year, circumstance after circumstance.\"\u003c\/p\u003e\n\u003cp\u003eIn Champagne, consistency is all. It’s not a matter of having a style (Cavil says there is no such thing at Krug) but instead achieving something both simple and intangible. On one level, it’s straightforward: the winemaker’s job is to follow the founder Joseph Krug’s ambition to make \"the very best Champagne … every year, regardless of annual climate variations\". This expression of excellence must take account of so many variables, however, that it can become as complicated as a game of 4D chess. Not only are you blending wines from dozens of different vineyard sites – \"paying close attention to the vineyard’s character, respecting the individuality of each plot\" – but you are also tapping into an extensive library of reserve wines from many different years.\u003c\/p\u003e\n\u003cp\u003eThis is not something you can learn at business school. Cavil worked with Lebel for 13 years before being anointed cellar master. (The word \"anointed\", with its implications of conferring divine or holy office, is appropriate.) The first thing he taught her, she says, was patience: \"A journey with Krug is a lifelong milestone. Just as I cannot tell you at what precise moment a reserve wine will be ready until the day I taste it and the decision becomes obvious, passing the torch is something you feel but cannot always explain.\" For Cavil, it came relatively soon after joining Krug in 2006. \"After two years, Eric and I had chosen each other,\" she says. \"We both knew I would be his successor.\"\u003c\/p\u003e\n\u003cp\u003eAt this level, all of Krug’s six winemakers have the necessary skills to make Champagne. But there are also what Cavil calls the \"intangible aspects of craftsmanship: intuition, passion and an intimate knowledge of each plot\". These elements can’t easily be taught but, rather, seem innate. So should a chef de cave share character traits with their predecessor? \"I would say so, for one very important reason: when you become Krug cellar master, you become one with the house, the guardian of its legacy. At Krug, each cellar master naturally arrives in this role because he or she shares the values of excellence, attention to detail, curiosity, quality without compromise, and respect for heritage – all with a maverick spirit. I am no different whether I am at Krug or at home; it is part of who I am, just as it was for my predecessors.\"\u003c\/p\u003e\n\u003cp\u003eMaking Champagne is, of course, a business as well as a craft – and like all businesses, it must be safeguarded for the future. The mentoring process is continuous. \"My role at Krug is threefold,\" Cavil says. \"It relates to the present, the past and the future.\" The vineyards must be husbanded, the reserve wines selected, and a successor must be groomed. \"Carrying on the legacy of a Champagne house that has existed for six generations means you make it your mission to protect and perpetuate this heritage, just as you would pass on a legacy to your own child. When mentor and mentee share this vision, the future of the house is secured, which is what matters most.\"\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krug-JulieCavilandEricLebel_1024x1024.png?v=1704074735\" alt=\"Julie Cavil and Eric Lebel\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan\u003eJulie Cavil and Eric Lebel\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThe article below by Wine Advocate's William Kelley appeared in the Michelin Guide Magazine\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOn January 1, Julie Cavil took on the role of Cellar Master at Krug. Cavil began working at Krug 13 years ago, and outgoing Cellar Master Eric Lebel will be staying on in the capacity of Deputy Director of Maison Krug, so this is hardly revolutionary news. But the appointment of a new chef des caves is nonetheless an important moment in the history of any Champagne house. To learn more about the woman who has landed one of Champagne’s most coveted positions and about the future of Maison Krug, William Kelley of The Wine Advocate sat down with Cavil for her first interview in her new capacity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eYou’ve had an unusual career for a chef des caves. How did you end up in the wine world? Were you born into a family of wine lovers?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI’m not from Reims nor even Champagne, and if you’d told me 15 years ago that I would be living in Champagne, that I’d be an oenologist, and that I’d be working for Krug, I truly wouldn’t have believed you. So, working in wine represented a revolution in my life. I’m from the center region of France, and, yes, from a family of wine lovers, so I was certainly aware of wine - but at age 17, when I had to choose a career, I opted to go to business school before working for six years in public relations in Paris. At 17, my palate was still comparatively undeveloped. But with time, I became passionate about wine - reading books, attending tastings with professionals. And I was also thinking about leaving Paris, about how to construct a more balanced professional life. You see, the world of public relations is inherently ephemeral, with a rapid turnover in projects and personnel, whereas the world of wine, it’s the opposite: it takes time, it’s durable. So in fact, what I was looking for in my professional life was perfectly aligned with my growing passion for wine. I duly went to Champagne and went back to school, despite meeting with a somewhat skeptical reception - \"she’s too old, she has children already,\" and so on. Indeed, in the end, that only motivated me further to prove myself and confound stereotypes. I did internships at Moët \u0026amp; Chandon, with Dom Pérignon, and then I joined the team at Krug in 2006.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eIt’s true that the worlds of public relations and wine couldn’t be more different - after all, with the just-released 2006 Krug, we are finally getting to taste the Maison’s work of over a decade ago - but do your experiences in your former career inform what you do today in any respect?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHaving the experience of working in a totally different field perhaps gives me a different perspective on Champagne - it’s easier for me to step back and see things in context, and perhaps sometimes to reconsider them. It isn’t easy to put a finger on it. But above all I simply take pleasure in working in a much more long-term business; because, in a sense, I have three jobs - the first is to recreate Grande Cuvée every year; but looking back in time, I also have to preserve the institutional memory of Maison Krug; and looking forward, I also have to think about how to transmit that heritage, everything we’ve learned and continue to learn, to my successors - even if I’ve only just assumed my new role. So, I have to think about the past and the future as well as the present. And perhaps that’s a reaction against my prior career.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Grande Cuvée, in its various manifestations, has always been Krug’s emblematic bottling, the bottling that expresses the house style to the fullest. How would you characterize it?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAbove all, the Grande Cuvée is what we call \"the founder’s dream:\"Joseph Krug’s vision to recreate every year, by blending, the fullest expression of what Champagne has to offer; and that’s what we try to perpetuate. But what does that mean? It has to be a charismatic wine that’s exciting from the first glass - its flavors, its textures, its colors. It has to be capable of pairing with all sorts of food, of reconciling paradoxes in the glass: it must be expressive and mature, but also fresh and vivacious. When we say Krug Grande Cuvée, it’s a blend of 150 to 200 different wines, from 10 to 15 different vintages. It takes a minimum of 20 years to make one bottle. I think that makes it clear - you have the fresh fruit of the recent harvest, the dried and preserved fruits of the older vintages in the blend, and the Grande Cuvée encompasses them all. Beyond that, I’m delighted when someone puts their nose in a glass of Krug for the first time and says, \"that’s different!,\" and wants to take a second sniff. And of course, even if it’s a blend from across the region, it’s a homage to the terroirs of Champagne, with every parcel kept separate during vinification and maturation, and assembled in the most complementary way.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug’s style is quite pronounced. How do you make sense of the relationship between a strong house style and the expression of Champagne’s terroirs?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTerroir finds its purist voice in the wines we make from the Clos du Mesnil and the Clos d’Ambonnay. They’re pure expressions of two sites - and two cépages, Chardonnay and Pinot Noir - in all their individuality. But we don’t seek to express terroir simply for its own sake. Consider one of our parcels, where the soil changes from one end to the other very markedly. We always used to vinify the parcel as a whole, but now we’re more inclined to make two different wines from the two different parts of the parcel. Because that way we can bring out the maximal expression of both. In other words, like I said, we don’t seek to express terroir for its own sake; we simply seek to do justice to each site, to make the best possible wine from each site. And that gives us the highest-quality and most characterful components with which to produce the best possible blend.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eIf you had to pick a bottle - or bottles - of Krug that have particularly shaped your understanding of the house, which would they be?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhat makes the biggest impression on me every year is when we make the blends, on the one hand, the Grande Cuvée - trying to express the best of Champagne - and on the other hand, the vintage, trying to express the personality of the year to the fullest. Working on the two side by side is unique, and every time it’s fascinating.\u003c\/p\u003e\n\u003cp\u003eAs far as particular vintages are concerned, I have a weakness for the 1995. I think it’s a little in the shadow of the 1996, but the 1995 has a classical balance, with wonderful freshness, that I like very much.\u003c\/p\u003e\n\u003cp\u003eAnd among the very oldest, 1915. Why? My first job at Krug was to take an inventory of the wine library, noting all the particulars of each bottle one by one. And it happened that, while I was working on this project, the cork of one of the bottles came out. So, I had 15 minutes to assemble the tasting committee, including the fifth generation of the family represented by Remi Krug, as well as Olivier Krug and Maggie Henríquez. And I served them the wine blind, giving them some time to reflect in silence. It was very amusing, because in the end everyone said it was something from the 1950s or 1960s, when in fact it was 1915. The aromas were very concentrated, and on the palate, it was still strikingly fresh, and that’s why everyone thought it was younger. It was a great moment. What I learned working with Krug’s old wines was to be humble, because sometimes even the bottles that didn’t look promising in terms of level and preservation turned out to be fabulous and remarkably long-lived.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eWhat makes Krug special?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat’s not easy to summarize! But what makes us a little different is that we produce a prestige Cuvée every year - because that’s what Joseph Krug defined as the objective in his notebooks all those years ago - with no hierarchy between the non-vintage and the vintage bottlings. And so, anyone who likes Krug doesn’t have to wait for a \"great vintage: they can have the experience with every bottle. What else? From an oenological perspective, our obsession is to preserve the character of each parcel throughout the winemaking and maturation process, so we have at our disposal the richest and most varied palette with which to produce our blends. Barrel fermentation is the only way we can do that, the only way we can vinify every tiny parcel separately. And certainly, barrel fermentation gives a patina to the wines of Maison Krug. I wouldn’t say, honestly, that it’s better or worse than stainless steel - it’s a choice, a style. But perhaps you could say it’s like the difference between hi-fi and stereo: barrel fermentation, like hi-fi, expresses everything more intensely - the good as well as the less good. And it can be more complicated on a technical level. But I also think the fact that our wines are exposed to oxygen early in their lives means that they are less susceptible to oxidation later, which helps to explain Krug’s unusually long aging potential - almost indestructible when stored in the best conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBeing a chef des caves for a house like Krug is a position of immense responsibility and imposes a lot of pressures. Does it leave you much creative freedom?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWell, this new position isn’t a radical transformation: I’ve been at Krug for 13 years, and Eric Lebel and I naturally got on well; Eric opened the doors of his universe to me. So, the first thing to say is that I’m prepared - and, of course, Eric will still be at Krug, just a little more backstage. That’s very reassuring.\u003c\/p\u003e\n\u003cp\u003eThe other thing to know is that the important decisions aren’t made by one person - that would really be hard. The tasting committee, for me, is very important. I’m very proud of our group, it’s talented, humble and experienced, with a variety of perspectives and palates that all bring something to the table and help us get closer to our objective.\u003c\/p\u003e\n\u003cp\u003eAnd beyond that, the prospect that excites me certainly isn’t to change everything - that would be easy. Rather, it’s to attain the same level of excellence, year after year, vintage after vintage - that’s much more challenging, more motivating, and that’s what I want to do. That said, we do have to question what we do every year: there is no recipe, each year is a blank slate. And I do want to work - and in fact I have been working - on studying our parcels, understanding them better, dividing them more intelligently to farm them accordingly and to vinify them accordingly. So, you could say precision viticulture is one thing that excites me. As does a move towards sustainability - and that includes not just the vineyards but taking care of our workers.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThat brings me to the greatest challenge facing contemporary Champagne: how to produce wine in a more sustainable manner?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWell it’s a project we’ve been working on for some time already, and there are lots of things to do. We’re looking at how we can be more precise in tracking ripening throughout our parcels as we approach harvest, as getting the date right is more and more critical: we don’t like to correct the must once it’s pressed, so we have to pick at the right moment. At a more long-term level, we’re looking at massale selections that might help to buffer the impact of climate change; at pruning methods, where we have to re-educate our workers; as well as how to promote deeper rooting. We’ve used zero herbicides for several years now, and even if we’re not organic or biodynamic, we’re as close to organic as we can be. But our view, for the time being, is that sometimes it’s still necessary to intervene to save the harvest. There are aspects of biodynamics that interest us and we’re studying them. In short, we remain open-minded and curious, exposing ourselves to other ideas. For example, it’s a small thing, but we’ve found that grazing sheep in the vines can bring advantages in terms of biodiversity. So, we’re experimenting with that in one of our parcels. And it goes beyond simply using or not using synthetic products.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAnd what is the greatest challenge facing Krug today?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s to be able to continue to make Grande Cuvée every year. That’s to say, to have all the prerequisites to produce the fullest expression of Champagne. So, it’s a huge challenge, it’s very stimulating, it’s very motivating. As far as I’m concerned, I have the best job in the world! And I’m very proud to be able to take the baton from Eric, and by extension his predecessors, and to be working alongside an extraordinary team.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cimg alt=\"Maison Krug\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krugmaison_3a6a6ee3-861d-4876-8e68-b6c0c4c3fab6_1024x1024.png?v=1700704093\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krugmaison_3a6a6ee3-861d-4876-8e68-b6c0c4c3fab6_1024x1024.png?v=1700704093\"\u003e\u003c\/p\u003e\n\u003cp\u003eFounded in 1843 by Joseph Krug, it is no exaggeration to say that Maison Krug is the most prestigious winery in AOC Champagne, as well as the world's most famed sparkling wine producer.\u003c\/p\u003e\n\u003cp\u003eJoseph Krug was born in Mainz, Germany in 1800. He left Mainz in 1824 and in 1834 was employed by Champagne Jacquesson as an accountant. He spent eight years with Jacquesson, his work taking him well beyond accountancy as he toured Europe liaising with wine sellers and customers. He also learned about composition and taste, so that by 1840 he was blending Champagne for at least one other house. In 1841 he married and a year later his son Paul was born. The same year he moved to Reims, and following a year of negotiations, he founded Krug et Cie. in 1843. \u003cspan data-mce-fragment=\"1\"\u003eJoseph was fluent in French, English and German and spoke some Russian, which allowed the company to exploit key overseas markets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJoseph died in 1866 and was succeeded by his son Paul Krug. Joseph had laid the foundations for the business and under the supervision of Paul, the House was established as a grande marque. By the 1880s the prestige of Krug was acknowledged in the United Kingdom, then the primary overseas market for Champagne. In 1866 the House moved into the premises in Rue Coquebert, in Reims, that it still occupies today.\u003c\/p\u003e\n\u003cp\u003eFrom its inception, Maison Krug set out to produce world-class sparkling wines with a consistent level of quality, regardless of the vagaries of each vintage. Krug Grande Cuvée was born, the staple of the company and the only sparkling wine that they release onto the market every year. A non-vintage Champagne, it is made by blending about 120 different cuvée wines from 10 different vintages. Some of the reserve wines are over 15 years of age. The consistency in the taste of the Grande\u003cspan data-mce-fragment=\"1\"\u003e Cuvée\u003c\/span\u003ealong over the years attests to the remarkable craftsmanship and painstaking attention to detail of Maison Krug's winemaking team. \u003c\/p\u003e\n\u003cp\u003eIn addition to the non-vintage \u003cspan data-mce-fragment=\"1\"\u003eGrande Cuvée, Krug produces small quantities of the following wines:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eKrug Rosé NV\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eKrug Rosé was first made in 1983, 140 years after the company's founding. It is a blend of three grape varieties, several different vintages from Krug's library of 150 reserve wines and a skin-fermented Pinot Noir wine which gives it its colour and unique flavour. Krug Rosé spends at least five years in the House's cellars. It is re-created on a yearly basis.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Vintage\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAccording to the House, the Krug Vintage is not the selection of the best wines of a particular year\", but rather the expression of that vintage year. Composed only of wines from a single year, Krug Vintage sits in Krug's cellars for at least a decade before release.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Clos du Mesnil\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA blanc de blancs. Comes from a single plot (clos in French) of Chardonnay: a 1.84-hectare vineyard in the centre of Mesnil-sur-Oger in the Cotes de Blancs, protected by walls since 1698. It comes from a single year and is kept in Krug's cellars for over a decade.\u003c\/p\u003e\n\u003cp\u003eKrug stresses that the wall and unusual location in the center of the village create a micro-climate that gives a unique character to its grapes. It was for this reason that the House was inspired to devote a Champagne to a single plot for the first time in its history, resulting in Krug Clos du Mesnil 1979, presented in 1986.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Clos d'Ambonnay\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA blanc de noirs. Also comes from a single year, and its grapes from a single 0.68-hectare walled plot of Pinot noir in the heart of Ambonnay, another village in France's Champagne region that plays a key role in Champagne making. Bottles are aged for over twelve years in Krug's cellars and are rare due to the small size of the vineyard. Krug purchased the land in 1994 and released its first vintage - Krug Clos d'Ambonnay 1995 - in 2007.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Collection\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn the early 1980s, Krug introduced Krug Collection, an extension of Krug Vintage, consisting of bottles that have been kept in the House's cellars in Reims for at least ten additional years to allow the development of second-life aromas and flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe House owns 30% of the vineyards that produce its wines, a relatively high percentage in Champagne, with 20 hectares of vines in Ambonnay, Aÿ, Le Mesnil and Trépail. The rest of the grapes come from around 100 long-term contract growers who supply 65% to 70% of the company's grapes.\u003c\/p\u003e\n\u003cp\u003eIn total, Krug sources grapes from 250 plots in the Champagne region – there are around 270,000 plots listed within the boundaries of AOC Champagne. Planted with the traditional varieties Pinot Noir, Chardonnay and Pinot Meunier, each vineyard is individually vinified according to its particular characteristics. As Krug preserves the individual character of each wine, winegrowers are able to taste each of the wines selected from their plots and follow their evolution over time in the event that their wines are selected as Krug reserve wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eImmediately following the harvest, the grapes are pressed close to Krug's plots, with this first grape juice kept for 24 hours in a vat in preparation for the fermentation stage. The pressing from each plot is vinified separately. A pressing contains 4,000 kg of grapes and yields 20.5 hectolitres of first juice (the \"cuvée\"), which is poured into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are used to top up the other ten casks to protect the new wines from oxidation. For fifteen days, each cask is topped up with wine from the same plot.\u003c\/p\u003e\n\u003cp\u003eKrug uses small 205-litre Argonne oak casks tailor-made from trees that are more than two centuries old in the forests of Hautes Futaies in Central France. Krug never uses these casks immediately; during the first two or three years they receive only second and third grape juices, with the goal of \"tanning\" the casks through the fermentation process, ridding them naturally of their woody aromas, making them well-seasoned and organoleptically inert. The average age of Krug oak casks is 20 years. They are retired after approximately 40 years of use.\u003c\/p\u003e\n\u003cp\u003eDuring the summer preceding the harvest, casks are regularly watered to humidify the wood, a process Krug deems essential as its wines are not wood-aged and its casks are therefore empty for eight to nine months of the year.\u003c\/p\u003e\n\u003cp\u003eThe wines remain in the casks for several weeks. Finally, between December and January, the wine is drawn off into small stainless-steel vats. From here, depending on the decisions of Krug's tasting committee (see below), the wines will either contribute to that year's assemblage or be stored in steel vats in the House's library of 150 reserve wines to be used in the blend of a future Krug Grande Cuvée or Krug Rosé.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting committee and assemblage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOver a five-month period in autumn and winter, Cellar Master Julie Cavil and the Tasting Committee have a series of sessions during which they taste over 400 wines, including around 250 wines of the vintage year and 150 reserve wines from at least 10 different years, each of them from a single plot. In this way, each of the 400 wines can be appraised before any blending decision is made.\u003c\/p\u003e\n\u003cp\u003eAt each session, between 15 and 18 samples are blind tasted, commented on and scored. During the tasting period, wine from each plot is carefully referenced, tasted at least two or three times and given a mark out of 20. By the end of December, the tasting committee has established what Krug calls a \"character sketch\" of the vintage year and begins tasting the 150 reserve wines from which it will draw the missing elements needed to re-create the character of Krug Grande Cuvée year after year.\u003c\/p\u003e\n\u003cp\u003eIn the spring, a second tasting session of wines from the year reveals how the wines have evolved over the winter period. Julie Cavil then proposes up to three blends for the Champagnes of that year, with each member of the committee having one vote. Once the blend has been decided, the House prepares for bottling which takes place once a year between April and May.\u003c\/p\u003e\n\u003cp\u003eAll Krug Champagnes are bottled during a single session, around thirty weeks after the harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCellars\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce bottled, they are kept in the House's cellars in Reims. Krug characterizes this final stage of its winemaking process by very extended aging on the lees. Indeed, Krug's main champagne, Krug Grande Cuvée usually stays in the cellars for at least seven years, Krug Rosé for five years, and Krug Vintage, Krug Clos du Mesnil and Krug Clos d'Ambonnay for at least ten years. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896858185969,"sku":"","price":995.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/krug-vintage-2008_b5d8bede-6ff6-4801-933f-86f61f358757.jpg?v=1747371345"},{"product_id":"krug-vintage-2006","title":"Krug Vintage 2006","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 of 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Krug leaves other great champagnes in its wake, as it fills the senses to overflowing.\"  James Halliday \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEvery Krug Vintage celebrates the distinct character of a particular year and is crafted to be exceptional and different. It is the Music of the Year, captured by Krug. A Krug Vintage is a blend of the most expressive wines from a single year enhanced by a stay of over ten years in the cellars. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The 2006 Krug Vintage is fabulous. Here the richness, breadth and texture of Pinot come through loud and clear in a Champagne that is classic Krug. Red plum, coffee, spice, baked apple tart and lemon confit all flesh out effortlessly in the glass. The ripeness of the year is evident, and yet the vibrancy of the Chardonnay lends so much energy. The 2006 can be enjoyed today, but also has the balance and stuffing to develop well for many years to come. This is a superb showing from the 2006.\"  Antonio Galloni\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"When we create a blend for a new Krug Vintage, we want to tell the story of the year – of what surprised and enchanted us. In 2006, all three Champagne grapes showed beautiful indulgence and maturity across our selected plots. It was a year for elegant and balanced Meuniers evocative of pears and apples. The Chardonnays were classic with ample aromas, while the Pinot Noirs of the Marne revealed promising structure and great potential.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor Krug, the year 2006 gave birth to a great and classic Krug Champagne. Krug 2006 is a story of indulgence, charm, roundness and elegance, nicknamed 'Capricious Indulgence' by the House’s Tasting Committee members. At first sight, the intense golden colour promises round generosity. Very expressive and indulgent nose revealing yellow and dried fruit, toasted almonds, hazelnut, maple syrup, meringue and mandarin liqueur. On the palate it is generous, deep, ample and fresh with automatic persistence and a long finish. It has notes of nougat, frangipane, pastry, tarte tatin, plenty of citrus with a beautiful finish on pink grapefruit skin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor the final blend, the selected wines were those best exhibiting the unique, silky roundness of the year with a good structure and length. Pinot Noir constitutes almost half (48%) of the blend, with the majority coming from plots in Montagne de Reims Nord, Sud and Les Riceys. Ripe and full-bodied Chardonnays (35%) add roundness and opulence while Meuniers (17%) from Leuvrigny and Sainte-Gemme bring tension and length.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe generous aromatic and expressive profile of Krug 2006 comes after 12 years in the cellars, gaining in balance and finesse.\"  \u003cstrong data-mce-fragment=\"1\"\u003eKrug\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Krug leaves other great champagnes in its wake, as it fills the senses to overflowing. A blend of 48% pinot noir, 35% chardonnay and 17% pinot meunier; 12 years on tirage. It has an incredibly complex play between berry fruits and spicy brioche flavours and it's hard to imagine a better structured and balanced wine\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: N\/A.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion \u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e- 99 points and Top 100 Wines of 2020\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A stunner, with mouthwatering vibrancy and focus married to all of the opulence of a great 2006 Champagne. Richly fragrant, offering nutmeg, cardamom, jasmine, lemongrass, espresso and grilled nut notes enmeshed in a core of black currant and tangerine fruit flavors. Beautifully creamy and complex, this glides across the palate on the long, lasting finish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWine Spectator – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2006 Krug Vintage is fabulous. Here the richness, breadth and texture of Pinot come through loud and clear in a Champagne that is classic Krug. Red plum, coffee, spice, baked apple tart and lemon confit all flesh out effortlessly in the glass. The ripeness of the year is evident, and yet the vibrancy of the Chardonnay lends so much energy. The 2006 can be enjoyed today, but also has the balance and stuffing to develop well for many years to come. This is a superb showing from the 2006.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAntonio Galloni, Vinous - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Krug's superb 2006 Brut, which will be released this year, numbers among the vintage's high points, unfurling in the glass with a complex and expressive bouquet of tarte tatin, warm biscuits, ginger, honeycomb, dried white flowers, smoke and toasted nuts. On the palate, the wine is full-bodied, broad and textural, with a fleshy attack that reflects the warm vintage but segues into a beautifully vibrant palate that's deep and surprisingly reserved, displaying superb definition, delicately chalky structure and a long, lively finish. While this is a powerful vintage Krug, it's also beautifully balanced and will give immense pleasure for decades.\" \u003cstrong data-mce-fragment=\"1\"\u003eWilliam Kelley, Wine Advocate - 97 points (Tasted Apr 2019)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs I reported when it was released, Krug's 2006 Brut is clearly one of the vintage's highlights. Offering up aromas of dried fruits, pear, freshly baked bread, caramelized apples, honeycomb and toasted sourdough, it's full-bodied, deep and layered, with superb concentration, racy acids and an impressively tightly wound profile for this demonstrative vintage. I observed last year that this is surprisingly reserved for the vintage, and if anything, that quality is even more in evidence today. While many 2006 Champagnes are likely to be at their best in their demonstrative youth, this is one wine unquestionably built for the long haul. Drink 2020-2045.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWilliam Kelley, Wine Advocate - 97 points (Tasted Sep 2020)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Krug 2006 is composed of 45% Pinot Noir, 35% Chardonnay and 20% Pinot Meunier and shows an impressive aromatic richness of white flowers, smoke and toasted hazelnuts. \u003c\/span\u003eThere's both density and crystalline texture here, with a vinous palate that's deep and complex too. Readers who can find it should not hesitate, as it's a superb Champagne\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDecanter – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The deep golden coloured hue speaks of a warm vintage's wine. Already the nose reveals a big character with great presence. The toast and dried fruit lead nose comes with no shyness but bold yet finely integrated oaky touches and spicy complexity. On the palate the sweet vanilla tones turn towards honey with nutty notes persisting on the long, intense after taste. The Pinot Noir prominent palate is generous and supple but stylishly refreshed by a fine, brisk acidic backbone. Beautifully textured and seductive and finishing with a nice bite of crispness and minerality\u003cspan data-mce-fragment=\"1\"\u003e. It has come around early but there is structure and intensity to support great ageing.\"  \u003cstrong data-mce-fragment=\"1\"\u003eEssi Avellan MW – 95-97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a very deep and layered vintage Champagne with a round, ample mouth feel. It's full-bodied with lots of cooked apple and mirabelle, as well as biscuit undertones. Hints of stone and flint. It's flavorful. Delicious now and will age beautifully\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling, JamesSuckling.com – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThis was assistant winemaker Julie Cavil’s first tasting of the still base wines and is therefore her first known vintage on the market! Chef de Caves Eric Lebel was ill that summer. \u003c\/span\u003eOutstanding Pinot Noir. Quite rich and polished. No hint of astringency. But zesty on top and with lots of undertow. (I've never heard anyone say of a Krug vintage that it shouldn't have been released.) Long with a particularly rich finish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson MW – 18\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"More savoury than the Clos du Mesnil 2006 and with more obvious autolysis. The nose is decidedly steely and the palate somehow manages to be both firm and yet quite rich with a considerable undertow. This is a distinctly muscular champagne: big, bold and definitely approachable. I tried the open bottle again a couple of days later and the wine didn't seem to have changed much in bottle.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson MW – 18\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 of 2020\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eJulie Cavil\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cimg alt=\"Julie Cavil, Cellar Master at Krug\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/KrugJulieCavil_1024x1024.png?v=1700697583\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eJulie Cavil, Cellar Master at Krug\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe article below by Adam Lechmere appeared in Club Oenologique\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn many professions, a senior executive moving into the top job regards it as an article of faith that they should stamp their personality on the organisation. Julie Cavil – who, a year ago, took over from Eric Lebel as chef de cave at Champagne Krug – sees her role somewhat differently.\u003c\/p\u003e\n\u003cp\u003eComing in and making her own rules would be easy, she says. \"Anyone can do that.\" The true challenge, she says, is not to make sweeping changes, but still achieve greatness.  \"What really motivates me is to be able to re-create the same level of excellence, year after year, circumstance after circumstance.\"\u003c\/p\u003e\n\u003cp\u003eIn Champagne, consistency is all. It’s not a matter of having a style (Cavil says there is no such thing at Krug) but instead achieving something both simple and intangible. On one level, it’s straightforward: the winemaker’s job is to follow the founder Joseph Krug’s ambition to make \"the very best Champagne … every year, regardless of annual climate variations\". This expression of excellence must take account of so many variables, however, that it can become as complicated as a game of 4D chess. Not only are you blending wines from dozens of different vineyard sites – \"paying close attention to the vineyard’s character, respecting the individuality of each plot\" – but you are also tapping into an extensive library of reserve wines from many different years.\u003c\/p\u003e\n\u003cp\u003eThis is not something you can learn at business school. Cavil worked with Lebel for 13 years before being anointed cellar master. (The word \"anointed\", with its implications of conferring divine or holy office, is appropriate.) The first thing he taught her, she says, was patience: \"A journey with Krug is a lifelong milestone. Just as I cannot tell you at what precise moment a reserve wine will be ready until the day I taste it and the decision becomes obvious, passing the torch is something you feel but cannot always explain.\" For Cavil, it came relatively soon after joining Krug in 2006. \"After two years, Eric and I had chosen each other,\" she says. \"We both knew I would be his successor.\"\u003c\/p\u003e\n\u003cp\u003eAt this level, all of Krug’s six winemakers have the necessary skills to make Champagne. But there are also what Cavil calls the \"intangible aspects of craftsmanship: intuition, passion and an intimate knowledge of each plot\". These elements can’t easily be taught but, rather, seem innate. So should a chef de cave share character traits with their predecessor? \"I would say so, for one very important reason: when you become Krug cellar master, you become one with the house, the guardian of its legacy. At Krug, each cellar master naturally arrives in this role because he or she shares the values of excellence, attention to detail, curiosity, quality without compromise, and respect for heritage – all with a maverick spirit. I am no different whether I am at Krug or at home; it is part of who I am, just as it was for my predecessors.\"\u003c\/p\u003e\n\u003cp\u003eMaking Champagne is, of course, a business as well as a craft – and like all businesses, it must be safeguarded for the future. The mentoring process is continuous. \"My role at Krug is threefold,\" Cavil says. \"It relates to the present, the past and the future.\" The vineyards must be husbanded, the reserve wines selected, and a successor must be groomed. \"Carrying on the legacy of a Champagne house that has existed for six generations means you make it your mission to protect and perpetuate this heritage, just as you would pass on a legacy to your own child. When mentor and mentee share this vision, the future of the house is secured, which is what matters most.\"\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krug-JulieCavilandEricLebel_1024x1024.png?v=1704074735\" alt=\"Julie Cavil and Eric Lebel\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan\u003eJulie Cavil and Eric Lebel\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThe article below by Wine Advocate's William Kelley appeared in the Michelin Guide Magazine\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOn January 1, Julie Cavil took on the role of Cellar Master at Krug. Cavil began working at Krug 13 years ago, and outgoing Cellar Master Eric Lebel will be staying on in the capacity of Deputy Director of Maison Krug, so this is hardly revolutionary news. But the appointment of a new chef des caves is nonetheless an important moment in the history of any Champagne house. To learn more about the woman who has landed one of Champagne’s most coveted positions and about the future of Maison Krug, William Kelley of The Wine Advocate sat down with Cavil for her first interview in her new capacity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eYou’ve had an unusual career for a chef des caves. How did you end up in the wine world? Were you born into a family of wine lovers?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI’m not from Reims nor even Champagne, and if you’d told me 15 years ago that I would be living in Champagne, that I’d be an oenologist, and that I’d be working for Krug, I truly wouldn’t have believed you. So, working in wine represented a revolution in my life. I’m from the center region of France, and, yes, from a family of wine lovers, so I was certainly aware of wine - but at age 17, when I had to choose a career, I opted to go to business school before working for six years in public relations in Paris. At 17, my palate was still comparatively undeveloped. But with time, I became passionate about wine - reading books, attending tastings with professionals. And I was also thinking about leaving Paris, about how to construct a more balanced professional life. You see, the world of public relations is inherently ephemeral, with a rapid turnover in projects and personnel, whereas the world of wine, it’s the opposite: it takes time, it’s durable. So in fact, what I was looking for in my professional life was perfectly aligned with my growing passion for wine. I duly went to Champagne and went back to school, despite meeting with a somewhat skeptical reception - \"she’s too old, she has children already,\" and so on. Indeed, in the end, that only motivated me further to prove myself and confound stereotypes. I did internships at Moët \u0026amp; Chandon, with Dom Pérignon, and then I joined the team at Krug in 2006.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eIt’s true that the worlds of public relations and wine couldn’t be more different - after all, with the just-released 2006 Krug, we are finally getting to taste the Maison’s work of over a decade ago - but do your experiences in your former career inform what you do today in any respect?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHaving the experience of working in a totally different field perhaps gives me a different perspective on Champagne - it’s easier for me to step back and see things in context, and perhaps sometimes to reconsider them. It isn’t easy to put a finger on it. But above all I simply take pleasure in working in a much more long-term business; because, in a sense, I have three jobs - the first is to recreate Grande Cuvée every year; but looking back in time, I also have to preserve the institutional memory of Maison Krug; and looking forward, I also have to think about how to transmit that heritage, everything we’ve learned and continue to learn, to my successors - even if I’ve only just assumed my new role. So, I have to think about the past and the future as well as the present. And perhaps that’s a reaction against my prior career.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Grande Cuvée, in its various manifestations, has always been Krug’s emblematic bottling, the bottling that expresses the house style to the fullest. How would you characterize it?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAbove all, the Grande Cuvée is what we call \"the founder’s dream:\"Joseph Krug’s vision to recreate every year, by blending, the fullest expression of what Champagne has to offer; and that’s what we try to perpetuate. But what does that mean? It has to be a charismatic wine that’s exciting from the first glass - its flavors, its textures, its colors. It has to be capable of pairing with all sorts of food, of reconciling paradoxes in the glass: it must be expressive and mature, but also fresh and vivacious. When we say Krug Grande Cuvée, it’s a blend of 150 to 200 different wines, from 10 to 15 different vintages. It takes a minimum of 20 years to make one bottle. I think that makes it clear - you have the fresh fruit of the recent harvest, the dried and preserved fruits of the older vintages in the blend, and the Grande Cuvée encompasses them all. Beyond that, I’m delighted when someone puts their nose in a glass of Krug for the first time and says, \"that’s different!,\" and wants to take a second sniff. And of course, even if it’s a blend from across the region, it’s a homage to the terroirs of Champagne, with every parcel kept separate during vinification and maturation, and assembled in the most complementary way.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug’s style is quite pronounced. How do you make sense of the relationship between a strong house style and the expression of Champagne’s terroirs?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTerroir finds its purist voice in the wines we make from the Clos du Mesnil and the Clos d’Ambonnay. They’re pure expressions of two sites - and two cépages, Chardonnay and Pinot Noir - in all their individuality. But we don’t seek to express terroir simply for its own sake. Consider one of our parcels, where the soil changes from one end to the other very markedly. We always used to vinify the parcel as a whole, but now we’re more inclined to make two different wines from the two different parts of the parcel. Because that way we can bring out the maximal expression of both. In other words, like I said, we don’t seek to express terroir for its own sake; we simply seek to do justice to each site, to make the best possible wine from each site. And that gives us the highest-quality and most characterful components with which to produce the best possible blend.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eIf you had to pick a bottle - or bottles - of Krug that have particularly shaped your understanding of the house, which would they be?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhat makes the biggest impression on me every year is when we make the blends, on the one hand, the Grande Cuvée - trying to express the best of Champagne - and on the other hand, the vintage, trying to express the personality of the year to the fullest. Working on the two side by side is unique, and every time it’s fascinating.\u003c\/p\u003e\n\u003cp\u003eAs far as particular vintages are concerned, I have a weakness for the 1995. I think it’s a little in the shadow of the 1996, but the 1995 has a classical balance, with wonderful freshness, that I like very much.\u003c\/p\u003e\n\u003cp\u003eAnd among the very oldest, 1915. Why? My first job at Krug was to take an inventory of the wine library, noting all the particulars of each bottle one by one. And it happened that, while I was working on this project, the cork of one of the bottles came out. So, I had 15 minutes to assemble the tasting committee, including the fifth generation of the family represented by Remi Krug, as well as Olivier Krug and Maggie Henríquez. And I served them the wine blind, giving them some time to reflect in silence. It was very amusing, because in the end everyone said it was something from the 1950s or 1960s, when in fact it was 1915. The aromas were very concentrated, and on the palate, it was still strikingly fresh, and that’s why everyone thought it was younger. It was a great moment. What I learned working with Krug’s old wines was to be humble, because sometimes even the bottles that didn’t look promising in terms of level and preservation turned out to be fabulous and remarkably long-lived.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eWhat makes Krug special?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat’s not easy to summarize! But what makes us a little different is that we produce a prestige Cuvée every year - because that’s what Joseph Krug defined as the objective in his notebooks all those years ago - with no hierarchy between the non-vintage and the vintage bottlings. And so, anyone who likes Krug doesn’t have to wait for a \"great vintage: they can have the experience with every bottle. What else? From an oenological perspective, our obsession is to preserve the character of each parcel throughout the winemaking and maturation process, so we have at our disposal the richest and most varied palette with which to produce our blends. Barrel fermentation is the only way we can do that, the only way we can vinify every tiny parcel separately. And certainly, barrel fermentation gives a patina to the wines of Maison Krug. I wouldn’t say, honestly, that it’s better or worse than stainless steel - it’s a choice, a style. But perhaps you could say it’s like the difference between hi-fi and stereo: barrel fermentation, like hi-fi, expresses everything more intensely - the good as well as the less good. And it can be more complicated on a technical level. But I also think the fact that our wines are exposed to oxygen early in their lives means that they are less susceptible to oxidation later, which helps to explain Krug’s unusually long aging potential - almost indestructible when stored in the best conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBeing a chef des caves for a house like Krug is a position of immense responsibility and imposes a lot of pressures. Does it leave you much creative freedom?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWell, this new position isn’t a radical transformation: I’ve been at Krug for 13 years, and Eric Lebel and I naturally got on well; Eric opened the doors of his universe to me. So, the first thing to say is that I’m prepared - and, of course, Eric will still be at Krug, just a little more backstage. That’s very reassuring.\u003c\/p\u003e\n\u003cp\u003eThe other thing to know is that the important decisions aren’t made by one person - that would really be hard. The tasting committee, for me, is very important. I’m very proud of our group, it’s talented, humble and experienced, with a variety of perspectives and palates that all bring something to the table and help us get closer to our objective.\u003c\/p\u003e\n\u003cp\u003eAnd beyond that, the prospect that excites me certainly isn’t to change everything - that would be easy. Rather, it’s to attain the same level of excellence, year after year, vintage after vintage - that’s much more challenging, more motivating, and that’s what I want to do. That said, we do have to question what we do every year: there is no recipe, each year is a blank slate. And I do want to work - and in fact I have been working - on studying our parcels, understanding them better, dividing them more intelligently to farm them accordingly and to vinify them accordingly. So, you could say precision viticulture is one thing that excites me. As does a move towards sustainability - and that includes not just the vineyards but taking care of our workers.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThat brings me to the greatest challenge facing contemporary Champagne: how to produce wine in a more sustainable manner?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWell it’s a project we’ve been working on for some time already, and there are lots of things to do. We’re looking at how we can be more precise in tracking ripening throughout our parcels as we approach harvest, as getting the date right is more and more critical: we don’t like to correct the must once it’s pressed, so we have to pick at the right moment. At a more long-term level, we’re looking at massale selections that might help to buffer the impact of climate change; at pruning methods, where we have to re-educate our workers; as well as how to promote deeper rooting. We’ve used zero herbicides for several years now, and even if we’re not organic or biodynamic, we’re as close to organic as we can be. But our view, for the time being, is that sometimes it’s still necessary to intervene to save the harvest. There are aspects of biodynamics that interest us and we’re studying them. In short, we remain open-minded and curious, exposing ourselves to other ideas. For example, it’s a small thing, but we’ve found that grazing sheep in the vines can bring advantages in terms of biodiversity. So, we’re experimenting with that in one of our parcels. And it goes beyond simply using or not using synthetic products.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAnd what is the greatest challenge facing Krug today?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s to be able to continue to make Grande Cuvée every year. That’s to say, to have all the prerequisites to produce the fullest expression of Champagne. So, it’s a huge challenge, it’s very stimulating, it’s very motivating. As far as I’m concerned, I have the best job in the world! And I’m very proud to be able to take the baton from Eric, and by extension his predecessors, and to be working alongside an extraordinary team.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krugmaison_3a6a6ee3-861d-4876-8e68-b6c0c4c3fab6_1024x1024.png?v=1700704093\" alt=\"Maison Krug\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krugmaison_3a6a6ee3-861d-4876-8e68-b6c0c4c3fab6_1024x1024.png?v=1700704093\"\u003e\u003c\/p\u003e\n\u003cp\u003eFounded in 1843 by Joseph Krug, it is no exaggeration to say that Maison Krug is the most prestigious winery in AOC Champagne, as well as the world's most famed sparkling wine producer.\u003c\/p\u003e\n\u003cp\u003eJoseph Krug was born in Mainz, Germany in 1800. He left Mainz in 1824 and in 1834 was employed by Champagne Jacquesson as an accountant. He spent eight years with Jacquesson, his work taking him well beyond accountancy as he toured Europe liaising with wine sellers and customers. He also learned about composition and taste, so that by 1840 he was blending Champagne for at least one other house. In 1841 he married and a year later his son Paul was born. The same year he moved to Reims, and following a year of negotiations, he founded Krug et Cie. in 1843. \u003cspan data-mce-fragment=\"1\"\u003eJoseph was fluent in French, English and German and spoke some Russian, which allowed the company to exploit key overseas markets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJoseph died in 1866 and was succeeded by his son Paul Krug. Joseph had laid the foundations for the business and under the supervision of Paul, the House was established as a grande marque. By the 1880s the prestige of Krug was acknowledged in the United Kingdom, then the primary overseas market for Champagne. In 1866 the House moved into the premises in Rue Coquebert, in Reims, that it still occupies today.\u003c\/p\u003e\n\u003cp\u003eFrom its inception, Maison Krug set out to produce world-class sparkling wines with a consistent level of quality, regardless of the vagaries of each vintage. Krug Grande Cuvée was born, the staple of the company and the only sparkling wine that they release onto the market every year. A non-vintage Champagne, it is made by blending about 120 different cuvée wines from 10 different vintages. Some of the reserve wines are over 15 years of age. The consistency in the taste of the Grande\u003cspan data-mce-fragment=\"1\"\u003e Cuvée\u003c\/span\u003ealong over the years attests to the remarkable craftsmanship and painstaking attention to detail of Maison Krug's winemaking team. \u003c\/p\u003e\n\u003cp\u003eIn addition to the non-vintage \u003cspan data-mce-fragment=\"1\"\u003eGrande Cuvée, Krug produces small quantities of the following wines:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eKrug Rosé NV\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eKrug Rosé was first made in 1983, 140 years after the company's founding. It is a blend of three grape varieties, several different vintages from Krug's library of 150 reserve wines and a skin-fermented Pinot Noir wine which gives it its colour and unique flavour. Krug Rosé spends at least five years in the House's cellars. It is re-created on a yearly basis.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Vintage\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAccording to the House, the Krug Vintage is not the selection of the best wines of a particular year\", but rather the expression of that vintage year. Composed only of wines from a single year, Krug Vintage sits in Krug's cellars for at least a decade before release.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Clos du Mesnil\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA blanc de blancs. Comes from a single plot (clos in French) of Chardonnay: a 1.84-hectare vineyard in the centre of Mesnil-sur-Oger in the Cotes de Blancs, protected by walls since 1698. It comes from a single year and is kept in Krug's cellars for over a decade.\u003c\/p\u003e\n\u003cp\u003eKrug stresses that the wall and unusual location in the center of the village create a micro-climate that gives a unique character to its grapes. It was for this reason that the House was inspired to devote a Champagne to a single plot for the first time in its history, resulting in Krug Clos du Mesnil 1979, presented in 1986.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Clos d'Ambonnay\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA blanc de noirs. Also comes from a single year, and its grapes from a single 0.68-hectare walled plot of Pinot noir in the heart of Ambonnay, another village in France's Champagne region that plays a key role in Champagne making. Bottles are aged for over twelve years in Krug's cellars and are rare due to the small size of the vineyard. Krug purchased the land in 1994 and released its first vintage - Krug Clos d'Ambonnay 1995 - in 2007.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Collection\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn the early 1980s, Krug introduced Krug Collection, an extension of Krug Vintage, consisting of bottles that have been kept in the House's cellars in Reims for at least ten additional years to allow the development of second-life aromas and flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe House owns 30% of the vineyards that produce its wines, a relatively high percentage in Champagne, with 20 hectares of vines in Ambonnay, Aÿ, Le Mesnil and Trépail. The rest of the grapes come from around 100 long-term contract growers who supply 65% to 70% of the company's grapes.\u003c\/p\u003e\n\u003cp\u003eIn total, Krug sources grapes from 250 plots in the Champagne region – there are around 270,000 plots listed within the boundaries of AOC Champagne. Planted with the traditional varieties Pinot Noir, Chardonnay and Pinot Meunier, each vineyard is individually vinified according to its particular characteristics. As Krug preserves the individual character of each wine, winegrowers are able to taste each of the wines selected from their plots and follow their evolution over time in the event that their wines are selected as Krug reserve wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eImmediately following the harvest, the grapes are pressed close to Krug's plots, with this first grape juice kept for 24 hours in a vat in preparation for the fermentation stage. The pressing from each plot is vinified separately. A pressing contains 4,000 kg of grapes and yields 20.5 hectolitres of first juice (the \"cuvée\"), which is poured into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are used to top up the other ten casks to protect the new wines from oxidation. For fifteen days, each cask is topped up with wine from the same plot.\u003c\/p\u003e\n\u003cp\u003eKrug uses small 205-litre Argonne oak casks tailor-made from trees that are more than two centuries old in the forests of Hautes Futaies in Central France. Krug never uses these casks immediately; during the first two or three years they receive only second and third grape juices, with the goal of \"tanning\" the casks through the fermentation process, ridding them naturally of their woody aromas, making them well-seasoned and organoleptically inert. The average age of Krug oak casks is 20 years. They are retired after approximately 40 years of use.\u003c\/p\u003e\n\u003cp\u003eDuring the summer preceding the harvest, casks are regularly watered to humidify the wood, a process Krug deems essential as its wines are not wood-aged and its casks are therefore empty for eight to nine months of the year.\u003c\/p\u003e\n\u003cp\u003eThe wines remain in the casks for several weeks. Finally, between December and January, the wine is drawn off into small stainless-steel vats. From here, depending on the decisions of Krug's tasting committee (see below), the wines will either contribute to that year's assemblage or be stored in steel vats in the House's library of 150 reserve wines to be used in the blend of a future Krug Grande Cuvée or Krug Rosé.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting committee and assemblage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOver a five-month period in autumn and winter, Cellar Master Julie Cavil and the Tasting Committee have a series of sessions during which they taste over 400 wines, including around 250 wines of the vintage year and 150 reserve wines from at least 10 different years, each of them from a single plot. In this way, each of the 400 wines can be appraised before any blending decision is made.\u003c\/p\u003e\n\u003cp\u003eAt each session, between 15 and 18 samples are blind tasted, commented on and scored. During the tasting period, wine from each plot is carefully referenced, tasted at least two or three times and given a mark out of 20. By the end of December, the tasting committee has established what Krug calls a \"character sketch\" of the vintage year and begins tasting the 150 reserve wines from which it will draw the missing elements needed to re-create the character of Krug Grande Cuvée year after year.\u003c\/p\u003e\n\u003cp\u003eIn the spring, a second tasting session of wines from the year reveals how the wines have evolved over the winter period. Julie Cavil then proposes up to three blends for the Champagnes of that year, with each member of the committee having one vote. Once the blend has been decided, the House prepares for bottling which takes place once a year between April and May.\u003c\/p\u003e\n\u003cp\u003eAll Krug Champagnes are bottled during a single session, around thirty weeks after the harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCellars\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce bottled, they are kept in the House's cellars in Reims. Krug characterizes this final stage of its winemaking process by very extended aging on the lees. Indeed, Krug's main champagne, Krug Grande Cuvée usually stays in the cellars for at least seven years, Krug Rosé for five years, and Krug Vintage, Krug Clos du Mesnil and Krug Clos d'Ambonnay for at least ten years. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896858251505,"sku":"","price":695.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/krug-vintage-2006_5cf81519-02d5-493a-abad-becc683e3954.jpg?v=1747371898"},{"product_id":"louis-roederer-cristal-2013","title":"Louis Roederer Cristal 2013","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of France 2021\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2021\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Cristal 2013 is a great classic in which maturity and freshness are harmoniously interwoven ensuring potential for long ageing.\"  Jean-Baptiste Lécaillon, Chef de Cave\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCreated in 1876 to satisfy the demanding tastes of Tsar Alexander II, Louis Roederer’s Cristal has since become a symbol of luxury all around the world. Produced only during the best years, it’s made from 60% Pinot Noir and 40% Chardonnay, the grapes coming from 45 of the finest Crus in the region which are \u003cspan data-mce-fragment=\"1\"\u003ededicated exclusively to Cristal. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCristal is aged for 6 years in Louis Roederer’s cellars \u003c\/span\u003eand after dégorgement is left for a further 8 months before it is released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The bouquet is exquisitely complex, the taste intense and precise, powerful yet subtle, with beautifully balanced acidity and impressive depth of flavour. Wonderful lemon-citrus, faintly honeyed flavours. It has a refreshing, moreish dryness and cleanness on the finish and aftertaste. This is a very approachable Cristal, a lovely drink right now.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2013 Cristal is a blend \u003cspan data-mce-fragment=\"1\"\u003eof 60% Pinot Noir and 40% Chardonnay from seven Grand Cru villages in the region. Around a third of the wine is sourced from each of the sub-regions of Montagne de Reims, Vallée de la Marne and Côtes des Blancs. The Pinot Noir comes from the Grand Cru villages of Aÿ, Verzy, Verzenay and Beaumont-sur-Vesle, the Chardonnay from Mesnil \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esur Oger\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Avize and Cramant. \u003c\/span\u003eChef de Cave Jean-Baptiste Lecaillon was especially selective in 2013 and used only 30 out of the potential 45 plots that are available for Cristal. 32% of the wines were vinified in oak, the remainder in steel. Malolactic fermentation was blocked. \u003cspan data-mce-fragment=\"1\"\u003eDosage is 8g\/l.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"A golden hue with soft, glowing highlights. Fine, steady, gentle bubbles. Powerful and complex on the nose, revealing a mixture of yellow fruit (mirabelle plum), juicy, ripe fruits (nectarine), citrus peel (candied orange) and finely-roasted nuts (hazelnut). The nose is simultaneously powdery and sweet, with elegant, chalky notes. Gentle, tactile and full-bodied on the palate. The bubbles create a gentle, vibrating sensation, then the wine becomes soft, dense and juicy. But it is the chalky freshness that quickly sets the tone: the sweetness becomes energetic and intense, giving the wine an elegant yet powerful texture. Fine, textured tannins reveal a poised and vinous dimension to the wine. The finish is savoury and saline.\" \u003cstrong\u003e Louis Roederer\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cdiv class=\"cs-detail\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eVincenzo Arnese:\u003c\/strong\u003e \u003c\/span\u003ePacked with elegant yet powerful aromas of ripe orchard trees that merge with brioche and dry cookies. This is a harmonious and well-defined Champagne with integrated residual sugar and astonishing acidity. Divine! \u003cbr\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePedro Ballesteros Torres MW:\u003c\/strong\u003e\u003c\/span\u003e Lemon coloured with a pink hue. Like a blanc de noirs, with cherries and white fruit aromas. Balanced and suave. Goes from less to more, with an exceptionally long and complex finish. \u003cbr\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eAmanda Barnes:\u003c\/strong\u003e \u003c\/span\u003eAppealing notes on the nose of pastry dough and apple tart that are very open. On the palate there’s beautiful concentration with lingering savoury notes. Minerally and sophisticated.\" \u003cstrong\u003e Decanter, Panel Tasting - 99 points\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"cs-detail\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eSheer, frightening intensity; pure unsweetened citrus. It’s a wine notorious for improving on cork in the years following release, but this will take longer than most. 100% estate grown, 60\/40% chardonnay and pinot noir, one-third each Montagne de Reims, Vallée de la Marne and Côtes des Blancs; 6 years on lees, disgorged September ’20.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 98 points and Top 100 Wines of 2021\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"cs-detail\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThis is quite chalky with firm phenolics that frame the wine beautifully. It's medium-to full-bodied with strawberries and earth. Dense, linear and intense. Hints of brioche and pie crust at the end. Very structured and gorgeous. Salty and lightly chewy. One third of the base wines fermented and aged in oak. Connoisseur Champagne. From organic vineyards of the Roederer domains. Smaller production than normal. Seven years on the lees. Give it two or three years to open.\"  \u003cstrong\u003eJames Suckling, Jamessuckling.com - 98 points and Top 100 Wines of France 2021\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\"I've revisited Roederer's 2013 Cristal four times since I reviewed it in April of this year—including several times from my own cellar—and I had to admit that even my lavish praise didn't do it full justice. Combining the cool-vintage cut of 2008 with the more completely mature fruit of 2012, the 2013 Cristal might well be said to represent the perfect combination of the two from a purist's perspective. The wine unwinds in the glass with notes of crisp orchard fruit, white flowers, almond paste and citrus oil, followed by a medium to full-bodied, seamless and multidimensional palate that's intense but weightless, with racy acids, a pinpoint mousse and a long, penetrating finish. Drink the 2008 Cristal on its own, and you're unlikely—to put it mildly—to have any complaints; but compare it directly with the 2013 and you'll see Roederer's rapid progress in the vineyards writ large. Drink 2025 - 2060.\"\u003cstrong\u003e  William Kelley, The Wine Advocate - 98 points\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"cs-detail\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"cs-detail\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"cs-detail\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"cs-detail\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"cs-detail\"\u003e\n\u003cspan\u003e\"The 2013 Cristal is a wine of extraordinary precision and tension. Searing acids drive a bold, racy Champagne that won’t be ready to offer its best drinking anytime soon. In recent vintages, Cristal has been quite open on release. That is far from the case with the 2013. Readers should plan on being quite patient. The blend is 60% Pinot Noir (from Aÿ, Verzy, Verzenay, Beaumont-sur-Vesle) and 40% Chardonnay (Mesnil, Avize, Cramant). Chef de Cave Jean-Baptiste Lecaillon was especially selective and used only 30 out of the potential 45 plots that are typically available for Cristal. About 32% of the lots were done in oak, the rest in steel, with the malolactic fermentation blocked across the board. It was an October harvest, the sort of harvest that has become increasingly rare in Champagne. Lecaillon describes the summer as similar to 2012, but adds the vines were a month behind in their development. In tasting, the 2013 reminds me of the 1996 in its austerity, even more so than the epic 2008. Drink 2028-2053.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAntonio Galloni, Vinous – 97+ points\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"cs-detail\"\u003e\n\u003cspan class=\"cs-reviewBody\" property=\"reviewBody\"\u003e\"Light straw-yellow hue. The bouquet is exquisitely complex, figuring toasted bread, dried fruits, dried flowers and much more, the taste intense and precise, powerful yet subtle, with beautifully balanced acidity and impressive depth of flavour. Wonderful lemon-citrus, faintly honeyed flavours. It has a refreshing, moreish dryness and cleanness on the finish and aftertaste. This is a very approachable Cristal, a lovely drink right now. (60% pinot noir, 40% chardonnay; 32% vinified in oak, zero malolactic. Dosage 8 grams\/litre)\u003c\/span\u003e\u003cspan\u003e Drink \u003c\/span\u003e\u003cspan property=\"minValue\"\u003e2021\u003c\/span\u003e–\u003cspan property=\"maxValue\"\u003e2028.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"cs-detail\"\u003e\n\u003cspan\u003e\u003cbr\u003e\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis vivid Champagne shows up-front and linear definition, thanks to rapierlike acidity, with finely meshed flavors of ripe black cherry and mandarin orange fruit, raw almond, anise and cardamom spice as well as a touch of honeycomb, which all unfurl and expand on the fine, creamy palate. Sleek acidity continues through to the finish, with additional racy character provided by a streak of minerally saline and chalk, which gains momentum through the midpalate and rings out on the well-cut, lasting finish.\"  \u003cstrong\u003eAlison Napjus, Wine Spectator - 96 points\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Very fresh. Very tight on the nose. Extremely youthful and tense. Needs to unfurl. Tight and dry on the end. Long but embryonic. Lots of citrus elements. Elegant.\" \u003cstrong\u003e Jancis Robinson MW – 18.5++\/20 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Suckling Top 100 Wines of France 2021\u003cbr\u003eJames Halliday Top 100 Wines of 2021\u003c\/p\u003e\n\u003ch3\u003eCristal\u003c\/h3\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoedererCristal_1024x1024.png?v=1703020344\" alt=\"Louis Roederer Cristal\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoedererCristal_1024x1024.png?v=1703020344\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the 1870s, the Louis Roederer Champagne House began to export its wines to the United States and also Russia, where they became a favourite of Tsar Alexander II and the Russian Court. The Tsar requested something more exclusive than what was already on offer, so the head of the family at the time and a man of great taste, Louis Roederer II, fashioned an exclusive champagne in a clear bottle without a punt. It was created in 1876 and named 'Cristal' and was \u003c\/span\u003ethe first Prestige Cuvée launched in Champagne. \u003cspan\u003eCristal still comes in a transparent bottle with a flat bottom, although it’s no longer made of lead crystal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the reign of Nicholas II, the grandson of Tsar Alexander II, more than 600,000 bottles of Cristal were shipped to Russia annually. The October Revolution of 1917 saw the Bolsheviks take over and production came to an abrupt halt. No Cristal was made until 1928 when Léon Olry-Roederer produced a small batch. The production of Cristal was reinstated by his widow Camille in 1938 in the aftermath of the Great Depression.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Jean-Baptiste Lécaillon was appointed Chef de Cave in 1999, he fought to ensure he was in charge of both the vineyards and winery – knowing that the former would define the wines he produced. He separated all the plots owned by Roederer (they own 242 hectares of vines) and dedicated 45 specific mid-slope chalky sites in \u003cspan data-mce-fragment=\"1\"\u003eseven \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrand Cru villages \u003c\/span\u003eexclusively to Cristal. Only the fruit from vines older than 20 years and well rooted in the chalky matrix make it into the prestige cuvée.\u003c\/p\u003e\n\u003cp\u003eLécaillon was also a staunch advocate for organic and biodynamic farming practices. Today, half the vineyards are certified organic and farmed biodynamically, including all the plots used for Cristal.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCristal is \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ea blend of 60% Pinot Noir and 40% Chardonnay from\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eseven \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrand Cru villages in the region. A\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eround \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1\/3 o\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ef the wine is sourced from their \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e'La Rivière' Estate, 1\/3 from their 'La Montagne' Estate and 1\/3 from their 'La Côte' Estate (in the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esub-regions of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eVallée de la Marne, Montagne de Reims and Côtes des Blancs respectively). The Pinot Noir comes from the Grand Cru villages of Aÿ, Verzy, Verzenay and Beaumont-sur-Vesle, the Chardonnay from \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethe Grand Cru villages of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMesnil \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esur Oger\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Avize and Cramant (refer to the map below).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAround a third of the wines are vinified in oak, the remainder in steel. Malolactic fermentation is blocked. The wine spends 6 years on lees in Louis Roederer’s cellars and after dégorgement is left for a further 8 months before it is released. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoedererCristalVineyardMap_adc4a062-e86b-4ea3-9791-bc75d98a4e84_1024x1024.png?v=1703892574\" alt=\"Louis Roederer Cristal Vineyard Map\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eChef de cave\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Jean-Baptiste Lécaillon, Louis Roederer Chefs de Cave\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoedererChefsdeCave_1024x1024.png?v=1702984554\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoedererChefsdeCave_1024x1024.png?v=1702984554\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is from an article by Sophie Thorpe, 'Jean-Baptiste Lécaillon: Champagne beyond the bubbles', that appeared in Fine+Rare\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe man who crafts Cristal, Jean-Baptiste Lécaillon, is one of Champagne’s most pioneering winemakers and a legend of the industry. When he took the helm at Louis Roederer in 1999, he became Champagne’s youngest Chef de Cave, aged just 33. In a rare move for the time, he fought to ensure he was in charge of both the vineyards and winery – knowing that the former would define the wines he produced. Since then he’s continued to push boundaries in the name of quality.\u003c\/p\u003e\n\u003cp\u003eThe house is one of the last to remain family-owned and – even more rarely for a Grande Marque – it owns an impressive 242 hectares of vines, providing enough fruit for around 70% of its production. Lécaillon transformed the way Roederer farmed, pushing first for an organic, then biodynamic approach – with half the vineyards now certified organic and half worked biodynamically, and no herbicides used at all. The results speak for themselves – with the house’s prestige cuvée Cristal arguably the finest and most sought-after in the region.\u003c\/p\u003e\n\u003cp\u003eAnd the man himself is as effervescent as the wines he crafts. Lécaillon is clearly still enchanted by the world of wine –absorbed by its complexities and totally excited by it. Talking to him at a recent tasting, he explains his aim simply: \"We are going beyond the bubbles.\"\u003c\/p\u003e\n\u003cp\u003eFor him, Champagne has traded on its fizz for too long. The wines were once sweet and served with dessert, they then became dry and were used as an aperitif, before becoming inextricably tied to celebrations – a curse that has limited the way Champagne is seen, and savoured. The industry has capitalised on its occasionality, but behind those bubbles – Lécaillon insists – is \"a real terroir, a real wine\".\u003c\/p\u003e\n\u003cp\u003eIt is this exact sentiment that is behind the Grower movement – something that Lécaillon clearly identifies with – however the movement also poses a threat to those trying to source fruit. For the little fruit Roederer doesn’t grow themselves (30% of their production), Lécaillon picks specific plots from around the region and tries to encourage growers to use a sustainable approach. The team will visit the vineyards in spring and summer, and choose the picking date with the grower. While today it’s sometimes tricky to persuade growers to change the way they farm, Lécaillon anticipates a generational shift will take place as more sustainability-invested children take over from their parents. Roederer used to buy fruit from Anselme Selosse, but – naturally – the star vigneron now keeps it all for himself. The fear is that the new generation won’t want to sell their fruit – leaving the Grandes Marques only lesser sites, farmed without the same stringency.\u003c\/p\u003e\n\u003cp\u003eEverything Lécaillon has done at Roederer has been about championing site. He arrived at the house in 1989, but set off instantly for the property’s projects in Anderson Valley, California and then Jansz in Tasmania, returning to Champagne in 1994. Between 1996 and 1998, he worked on a soil study of the house’s vineyards, as well as an archive study – tasting wines back to 1876. When he took over in 1999, he separated all the plots – with 45 specific mid-slope chalky sites dedicated exclusively to Cristal, fruit for the Blanc de Blancs coming from their La Côte estate in Avize and the vintage wine based around Pinot Noir from their La Montagne estate in Verzy.\u003c\/p\u003e\n\u003cp\u003eChanging the viticulture was the next step. In the 1970s, ’80s and even ’90s, Champagne’s soils were a literal dumping ground – with Paris’s rubbish used as \"fertiliser\". Lécaillon is one of many that has pushed for change in this area. He feels that organic farming produces better fruit with more dry extract and concentration, but also healthier vines that are stronger and more resistant to the vagaries of vintage – and climate change. Half the property’s vines are now farmed biodynamically – including all the plots used for Cristal.\u003c\/p\u003e\n\u003cp\u003eIn a bid to further champion their terroir, Lécaillon established the region’s first private nursery in 2015. He wanted to gather different massale selections from the Roederer vineyards – cuttings from pre-clonal vines that he feels have adapted to climate change and will be key to the house’s (and Cristal’s) future. He claims that it’s the biggest private collection of Pinot Noir in France, and they’ve now expanded the nursery to include not just Chardonnay and Meunier, but all seven of the region’s permitted varieties – including the little-planted Arbane, Petit Meslier, Pinot Gris and Pinot Blanc. The Chef de Cave feels that field blends with these varieties could be the future with climate change – adding freshness to the wine. Over the last two decades, Lécaillon’s work in the vineyard has brought further freshness and precision to the wines – and the introduction of Collection was the latest step in that direction, a move to \"bring [the wine] closer to the terroir\".\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoederer2_1024x1024.png?v=1703029453\" alt=\"A horse plowing the vineyards at Champagne Louis Roederer\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eA horse plowing the vineyards at Louis Roederer\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eCristal might be the jewel in the house’s crown, but a non-vintage blend is any house’s calling card – representing the most significant volume produced (75% at Roederer) and the wine that reaches the most people. It is, Lécaillon says, always the hardest to produce, the most complex to blend – and yet also the one that receives the least attention.\u003c\/p\u003e\n\u003cp\u003eRoederer’s Brut Premier was introduced in 1986, but back then Champagne was more marginal, viticulture and winemaking less advanced, and the battle was for ripeness. In vintage years, the fruit was actually ripe; the art of non-vintage blends was correcting the under-ripeness of the other years with reserve wines. Now, with climate change and the evolution of farming, Champagne has riper fruit than ever before, and an increasing number of vintage-quality years. \"The battle now is not for ripeness, but for freshness,\" Lécaillon explains.\u003c\/p\u003e\n\u003cp\u003eCollection 242 was released in September 2021, with many initially mourning the loss of Brut Premier; people, however, have been won round. As has become fashionable (along with the likes of Krug or even Nyetimber), the wine is \"multi-vintage\" or \"MV\" rather than \"NV\" or \"non-vintage\". In Lécaillon’s view, \"NV\" is \"corrective\", whereas, \"MV is the story of the new Champagne\". Their aim is no longer consistency, but to make the best possible wine in that year. \u003c\/p\u003e\n\u003cp\u003eHe points to 2002 as a pivotal year in the journey to Collection. It was a stunning growing season, with every plot producing wine of vintage quality – but to build a consistent non-vintage wine, they had to \"destroy\" the quality of each. While Lécaillon feels Brut Premier was an \"outlier\" in the range, Collection is \"more Roederer\", \"more Champagne\" – which, for him, has to have an oyster-shell salinity.\u003c\/p\u003e\n\u003cp\u003eA key part of developing Collection was creating a perpetual reserve. Held in an enormous 10,000hl stainless steel tank, this reserve is a constantly evolving blend of Pinot Noir and Chardonnay. Started in 2012, it contains wine from every harvest since, stored without oxygen, in the depths of their cellar where the temperature is cool and stable. This, Lécaillon feels, brings extra texture, depth and a \"vintage dimension\" to Collection – without the heaviness that he saw in Brut Premier.\u003c\/p\u003e\n\u003cp\u003eThe blend also includes more traditional reserves aged in oak (around 10% of the final blend), all with fruit from the younger vines in plots otherwise dedicated to Cristal (only 20-year-old vines make it into the prestige cuvée). The most important element here is that the toasting of the barrels is very light, what Lécaillon describes as a \"white toast\", so that it doesn’t dominate the terroir.\u003c\/p\u003e\n\u003cp\u003eCollection 242 was followed by 243 last year – and they are two extremely different wines, the 243 riper and richer versus 242’s more mineral expression. This – for Lécaillon – is what makes an \"MV\" approach so much more interesting, for both him and wine-drinkers. It is, he tells me, \"a blank page every year\".\u003c\/p\u003e\n\u003cp\u003eWith everything from zero-dosage experiments to rootstock trials, Lécaillon is constantly looking for ways to improve – with a relentless zest and enthusiasm. For this vigneron, a blank page isn’t daunting – it’s a chance to express his terroir. \u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoederer1_1024x1024.png?v=1703028693\" alt=\"Louis Roederer\"\u003e\u003c\/p\u003e\n\u003cp\u003eLouis Roederer is one of the last \u003cspan data-mce-fragment=\"1\"\u003eGrande Marque Houses in Champagne that is\u003c\/span\u003e independent and family owned, with 7th generation Frederic Rouzaud currently at the helm. \"It’s a family business, family managed. There are just 10 family members – this is very important and gives us a lot of control,\" says Chef de Cave \u003cspan data-mce-fragment=\"1\"\u003eJean-Baptiste Lécaillon.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the 100 hectares acquired in 1850 by Louis Roederer, the Domaine today extends over 240 hectares, \u003cspan data-mce-fragment=\"1\"\u003eproviding enough fruit for around 70% of its production. All the Roederer vintage wines are 100% estate grown. \"We are a grower,\" says Lecaillon. \"When you taste Vintage Roederer – Cristal, Cristal Rosé, Blanc de Blancs, Vintage, or Vintage Rosé – we are a grower.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt's only for \u003c\/span\u003ethe Collection (formally Brut Premier) that the House buys in grapes, where 40% of the fruit is sourced from long-term contracted growers. \"We buy mainly Meunier, because our vineyards are mainly located in Grand Cru or Premier Cru, and as you know these are mostly Pinot Noir and Chardonnay\u003cspan data-mce-fragment=\"1\"\u003e,\" says Lecaillon.\u003c\/span\u003e \"I only have 6 hectares of Meunier. This doesn’t mean we don’t like Meunier: it just means that we have soils that are chalky. Chalk is not a Meunier soil.\"\u003c\/p\u003e\n\u003cp\u003eSince 1999, under\u003cspan data-mce-fragment=\"1\"\u003e Jean-Baptiste Lécaillon, Louis Roederer has championed organic and biodynamic practices. In 2012 Louis Roederer became the largest biodynamic producer in Champagne. \u003c\/span\u003eToday, half of Louis Roederer's vineyards are certified organic and half worked biodynamically, as part of what Lécaillon says is a work in progress. No herbicides are used at all. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHistory\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1833 Louis Roederer inherited the Champagne house Dubois Père et Fils from his uncle, Nicolas-Henri Schreider, for whom he had been working since 1827. Roederer changed its name and began purchasing Grand Cru vineyards in Vallée de la Marne. This approach contrasted sharply with other Champagne Houses, who at the time, purchased all of their grapes. Louis Roederer nurtured his vineyards, familiarized himself with the specific characteristics of each parcel and methodically acquired the finest land.\u003c\/p\u003e\n\u003cp\u003eLouis turned out to be a shrewd businessman, who managed to develop champagne exports and who convinced many members of the elite to try out his wines. His most notable encounter happened in 1867, three years before his death, when he showcased his champagne at the Universal Exhibition in Paris. There, he met the Czar Alexander II of Russia, who fell head over heels for Roederer's champagne cuvées and promised to order wine from the French entrepreneur regularly.\u003c\/p\u003e\n\u003cp\u003eLouis' business acumen, astute vision of the future, together with his belief that all great wine depends on the quality of the vineyard, helped to establish the fame and reputation of the House of Louis Roederer. He died in 1870.\u003c\/p\u003e\n\u003cp\u003eAfter his death, his son Louis Roederer II took over the running of the house and began to export his Champagnes to the United States and Russia. Czar Alexander II of Russia wanted his champagne to be delivered in clear bottles with flat bottoms, as he had many enemies who were adept at using explosive devices and poison. In 1876, Louis fashioned the famous 'Cristal' cuvée for the Tsar and became the sole supplier to the Russian Court. The relationship between House Roederer and the Russian nobility would be a lasting one and the Czar's coat of arms still appears on the champagne's labels.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLouis Roederer II died suddenly in 1880 and the winery was managed firstly by his sister Léonie, followed by her son Léon Olry-Roederer who took over the reins in 1880 until he died in 1932. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor the next 42 years, from 1933 until 1975, the winery was managed by Léon's young and strong-minded widow, Camille. She ran the Champagne House with formidable intelligence and singular dynamism, and against all odds, held on to the near-bankrupt House and then succeeded in bringing back the glory days. She nursed the House back to a profitable enterprise through the Great Depression and World War II, and continued the tradition of buying great vineyards when prices had dropped after the war. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eCamille Olry-Roederer loved horse racing and owned one of the most famous stables in the world. She also embraced the more festive and pleasurable aspects of champagne, holding many lavish receptions in the family’s Hôtel Particulier in Reims. These parties had a lasting impact on the history of the House and introduced a whole new generation of wine lovers to the joys of Louis Roederer Champagne, including Gustav V and VI of Sweden, Frederick IX of Denmark and Queen Elizabeth II.\u003c\/p\u003e\n\u003cp\u003eUpon Camille's death, her grandson Jean-Claude Rouzaud ran the house until 2006. With a background in oenology and agronomy, he brought more cohesiveness to the prestige champagne brand. The House diversified its business interests under his management, purchasing shares in the champagne house Deutz and the legendary Château Pichon Longueville Comtesse de Lalande, in Pauillac.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJean-Baptiste Lecaillon joined Roederer in 1989. After several stints at Roederer's subsidiaries abroad he returned to Reims in 1994 to work as chief enologist. In 1999 he became Chef de Cave and has been a leading force in Roederer's biodynamic approach.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Louis Roederer House has remained an independent, family-owned company and is now managed by Jean-Claude’s son, Frédéric Rouzaud, who represents the seventh generation of the lineage. Today Louis Roederer’s annual exports total three million bottles and the brand’s prestigious cuvées have an enviable following among wine drinkers, critics, and investors worldwide.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"Louis Roederer Vineyards\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoederer3_1024x1024.png?v=1703056228\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLouis Roederer has always invested in their vineyards. The original Louis Roederer began purchasing Grand Cru vineyards in Vallée de la Marne and familiarized himself with his different vineyard parcels. Subsequent generations have retained a firm focus on the vineyards.\u003c\/p\u003e\n\u003cp\u003eToday the House owns over 242 hectares (594 acres), predominantly from Grand Cru and Premier Cru villages. The estate vineyards account for 70 percent of production and a\u003cspan data-mce-fragment=\"1\"\u003ell the Roederer vintage wines are 100% estate grown. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRoederer owns vineyards in the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCôtes des Blancs, Vallée de la Marne and \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMontagne de Reims regions. The House owns more than 80 hectares in the Côtes des Blancs, with a vineyard team based in Avize. They also have a team in the Vallée de la Marne, in Aÿ, where they have 65 hectares, and another team in the Montagne de Reims looking after some 70 acres.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eRoederer, under Chef de Cave Jean-Baptiste Lécaillon, has split up the vineyard holdings so that specific plots are designated for particular cuvées. The aim is to have the same people tending the same vines year after year. The grapes in each plot are meticulously gathered by hand, collected in the buckets and pressed on the site of the harvest. \u003cspan data-mce-fragment=\"1\"\u003eThe pressing process is a delicate one because the berry must not alter the colour of the juice, which must maintain its golden hue and clarity. The plot-by-plot vinification ensures that the origins and traceability of the grapes are preserved and provides a record of the fruit from each plot. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInside the cuves and the tuns, the wine from each plot develops into an 'entity' in its own right, with its own qualities - and sometimes weaknesses - that the oenologists fully nurture and exploit. \u003c\/span\u003eThe specific characteristics of each cru are preserved until the blending process.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePrivate nursery vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the village of Bouleuse, near Reims, Roederer has a very important vineyard - with 11 out of the village’s 13 hectares, they effectively own the village. They selected the vineyard in 2013 to plant American rootstocks on which massale selections from their own vineyards are grafted. This means they can plant young vines that have wholly been grown in their own sites, without using an external vineyard nursery. They have been granted the status of 'pepiniériste privé' which allows them to do this. They also \u003cspan data-mce-fragment=\"1\"\u003egrow young vines without American rootstocks, using grapevines from before the Phylloxera crisis, to see if there is a difference in taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"It’s very important because it is a bit away from the mainstream of vineyards and we have all our nursery there: we do all massale selection and grow all our own rootstocks,\" says Lecaillon. \"We have the unique position in Champagne of having our own private nursery. We are the only house with this position. We believe the challenge of the 21st century will be genetic. This is why we really focus on massale selection and we believe there is a huge biodiversity that we can explore. This could answer a lot of questions of the 21st century, such as climate change. We have some Pinot Noir clones that can ripen three weeks apart. From one Pinot Noir to another you reach the same alcohol level with three weeks difference. This is huge. In the context of global warming you can imagine planting late-ripening Pinots as opposed to the early-ripening Pinots planted in the 1960s and 70s.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBiodynamic farming\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRoederer\u003c\/span\u003e has always farmed as sustainably as possible and, in 2002, was the first Grande Marque house to adopt biodynamic farming. Today, half of Louis Roederer's vineyards are certified organic and half worked biodynamically. They are the largest biodynamic producer in Champagne.\u003c\/p\u003e\n\u003cp\u003e\"Out of the 242 hectares, we have 122 hectares – a bit more than half – organically certified,\" says Lécaillon. \"We are increasing our certification every year. We have 10 hectares that are Demeter biodynamic certified as well, but we do biodynamics on all the estate. All the organic vineyards, except three plots that we keep as a control, are biodynamically farmed. We do all our biodynamic composts, we do the preps on all the organic estate.\"\u003c\/p\u003e\n\u003cp\u003e\"We started our conversion to biodynamic farming in 2000. We switched the estate slowly. In 2007 all Cristal Rosé was biodynamically farmed. Since 2012, Cristal is completely farmed biodynamically, and since 2006 we have Brut Nature that is 100% biodynamically farmed.\"\u003c\/p\u003e\n\u003cp\u003eThey can't be biodynamically certified on more of the vineyard area because they buy in fruit for the Collection (previously Brut Premier). \"I can be organic, but I cannot be Demeter because I am fermenting some wines here that are not Demeter certified. If you want to be Demeter certified you have to be 100%, and for Brut Premier I am buying fruit,\" he explains. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wines \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCollection Cuvée\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe House's calling card, Roederer’s Brut Premier, was introduced in 1986. It was a\u003c\/span\u003e traditional three-way blend of around 40% Pinot Noir, 40% Chardonnay and 20% Pinot Meunier, with the addition of a minimum of 20 percent reserve wines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 'non-vintage' Brut Premier was replaced by the 'multi-vintage' Collection  242 in September 2021 when Jean-Baptiste Lécaillon's aim was no longer consistency, but to make the best possible wine in that year. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Collection cuvée each year is a bespoke vinification, made up largely from the current harvest, a significant percentage from the \u003cspan data-mce-fragment=\"1\"\u003ePerpetual Reserve* and around 10% of reserve wines that are aged in French oak foudres. For example, Collection 244 is made up of 54% of the 2019 harvest, 36% of the Perpetual Reserve and 10% of oak-aged reserve wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e* A key part of developing Collection was creating a Perpetual Reserve. Held in an enormous 10,000hl stainless steel tank, this reserve is a constantly evolving blend of Pinot Noir and Chardonnay. Started in 2012, it contains wine from every harvest since, stored without oxygen, in the depths of the House's cellar.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Champagne House wanted to reflect the historical origins of the Brut Premier in the Collection blend. To this end, 1\/3 of the blend is from their 'La Rivière' Estate, 1\/3 from their 'La Montagne' Estate and 1\/3 from their 'La Côte' Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVintage Brut\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Vintage, a blend of around 70% Pinot Noir and 30% Chardonnay, is a testament to an exceptional year. It aims to capture the unique expression of the Pinot noir from the 'La Montagne' estate, which comes mainly from the original vines purchased by the Champagne House in the village of Verzy. Around one-third of the wine is \u003cspan data-mce-fragment=\"1\"\u003eoak-aged. \u003c\/span\u003eThe Vintage cuvée is generally matured on lees for 4 years and left for a minimum of 6 months after dégorgement (disgorging) to attain perfect maturity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eVintage Rosé\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Vintage Rosé, a blend of around 60% Pinot Noir and 40% Chardonnay, is a snapshot of a year. The Rosé comes from 35 small staggered plots on the warm terroirs of the 'La Rivière' estate, from the vines in the Cumières and Chouilly Crus. Like the Brut \u003cspan data-mce-fragment=\"1\"\u003eVintage, the Rosé is generally matured on lees for 4 years and left for a minimum of 6 months after dégorgement before release.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVintage Blanc de Blancs\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe 100% Chardonnay Vintage Blanc de Blancs is inspired by the Champagne House’s savoir-faire in the harvest of a single year. The fruit is sourced from hillside plots in the Grand Cru village of Avize in the heart of the 'La Côte' estate. This champagne draws its strength from the intense chalkiness of these limestone soils which lend it its infinite freshness. With time, this champagne reveals the power and identity of this great terroir. The Blanc de Blancs Vintage cuvée is generally matured on lees for five years and left for a minimum of 6 months after dégorgement before release. 10-20% of the wine is vinified oak casks.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCristal\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eCristal was\u003cspan data-mce-fragment=\"1\"\u003e created in 1876 and was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethe first Cuvée de Prestige launched in Champagne. It is \u003c\/span\u003ea blend of 60% Pinot Noir and 40% Chardonnay from\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eseven \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrand Cru villages in the region. A\u003c\/span\u003eround \u003cspan data-mce-fragment=\"1\"\u003e1\/3 o\u003c\/span\u003ef the wine is sourced from their \u003cspan data-mce-fragment=\"1\"\u003e'La Rivière' Estate, 1\/3 from their 'La Montagne' Estate and 1\/3 from their 'La Côte' Estate (in the \u003c\/span\u003esub-regions of Vallée de la Marne, Montagne de Reims and Côtes des Blancs respectively). The Pinot Noir comes from the Grand Cru villages of Aÿ, Verzy, Verzenay and Beaumont-sur-Vesle, the Chardonnay from \u003cspan data-mce-fragment=\"1\"\u003ethe Grand Cru villages of \u003c\/span\u003eMesnil \u003cspan data-mce-fragment=\"1\"\u003esur Oger\u003c\/span\u003e, Avize and Cramant.\u003c\/p\u003e\n\u003cp\u003eAround a third of the wines are vinified in oak, the remainder in steel. Malolactic fermentation is blocked. The wine spends 6 years on lees in Louis Roederer’s cellars and after dégorgement is left for a further 8 months before it is released. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCristal Rosé\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1974, almost 100 years after the launch of Cristal, Jean-Claude Rouzaud created the Cristal Rosé cuvée. He selected old-vine Pinot noir grapes from the finest Grand Cru vineyards at Aÿ, which are now cultivated according to biodynamic principles. The unique calcareous clay soil, which gives the grapes an exquisite minerality, enables the vines (in the best years) to attain exceptional fruit maturity, complemented by a crystalline acidity.\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv class=\"cell\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCristal Rosé\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ea blend of 55% Pinot Noir and 45% Chardonnay from\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e three\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrand Cru villages in the region. A\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eround \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1\/2 o\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ef the wine is sourced from their \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e'La Rivière' Estate and 1\/2 from their 'La Côte' Estate (in the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esub-regions of Vallée de la Marne and Côtes des Blancs respectively). The Pinot Noir comes from the Grand Cru village of Aÿ, the Chardonnay from \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethe Grand Cru villages of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMesnil \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esur Oger and\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Avize.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eComprising around 20% of wine matured in oak tuns, Cristal Rosé is produced using the saignée (bleeding) process after cold maceration. The cuvée is aged, on average, for 6 years in Louis Roederer’s cellars.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eBrut Nature\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eIn October 2014, Frédéric Rouzaud added the latest vintage cuvée to the portfolio, the 2006 Brut Nature. Jean-Baptiste Lécaillon says of the Brut Nature, \"This is, without a doubt, the least 'Roederer' in style of all our Champagnes, as well as the most modern.' The collaborating designer Philip Starck wanted to create a modern Champagne – a wine of the future.\u003c\/p\u003e\n\u003cp\u003eThis inspired Lécaillon and his team to go against all classic rules of Champagne making. The wine is made from a single year, one terroir, picked in one day, co-pressed and co-fermented, with less mousse (a lower pressure of 4 atmospheres of pressure when typically most champagnes are at 6 atmospheres) and no dosage. The essence of this cuvée is its uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe cuvée is a blend of Pinot Noir, Chardonnay and Pinot Meunier - the percentages of each varietal vary markedly from year to year. The grapes are sourced from three plots in the Cumières Cru in their 'La Rivière' Estate. The Cumières clay hillside on the banks of the Marne river, turned towards the sun and basking in its light, is a hallowed enclave. These black soils have long been known to produce generous, opulent and intensely fragrant grapes, and in warmer years (when the Brut Nature is made) the grapes obtain incredible ripeness and a higher vibration which gives a lovely contrast between fruity intensity and salinity.\u003c\/p\u003e\n\u003cp\u003eEven if Lécaillon feels they can make a similar wine in sun-drenched years, he stresses that \"the next vintage will be different, as the aim of the cuvée is to express the essence of this specific place in a specific year.\" \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896862642417,"sku":"","price":545.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Louis-Roederer-Cristal-2013.jpg?v=1703024931"},{"product_id":"louis-roederer-cristal-rose-2012","title":"Louis Roederer Cristal Rosé 2012","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of France 2019\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Throughout the entire tasting experience, the wine’s finesse remains intricately interwoven in its power and structure. Cristal Rosé 2012 displays youth, strength of character and the elegance of a Degas ballerina.\"  Jean-Baptiste Lécaillon, Chef de Cave\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCristal Rosé was created In 1974, almost 100 years after the launch of Cristal. Old-vine Pinot noir grapes were selected from the finest Grand Cru vineyards at Aÿ, which are now cultivated according to biodynamic principles. The unique calcareous clay soil gives the grapes an exquisite minerality. \u003c\/span\u003eProduced only during the best years, it’s made from around 55% Pinot Noir and 45% Chardonnay, the Chardonnay grapes coming from \u003cspan data-mce-fragment=\"1\"\u003etwo\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrand Cru vineyards at Mesnil sur Oger and Avize. The cuvée is aged, on average, for 6 years in Louis Roederer’s cellars.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This is a great vintage for Cristal Rosé. The power here is impressive, very assertive and rich, really mouth-filling and super deep. This is exceptional and has intense, chalky and fresh, white-peach and nectarine aromas. The palate has a scintillating blend of flesh and mineral cut, packed with such sweet, pristine, white-strawberry flavor and texture. This has such incredible potential. So exciting. Look out for this!\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2012 Cristal Rosé is \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ea blend of 56% Pinot Noir and 44% Chardonnay from\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e three\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrand Cru villages in the region. A\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eround \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1\/2 o\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ef the wine is sourced from their \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e'La Rivière' Estate and 1\/2 from their 'La Côte' Estate (in the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esub-regions of Vallée de la Marne and Côtes des Blancs respectively). The Pinot Noir comes from the Grand Cru village of Aÿ, the Chardonnay from \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethe Grand Cru villages of Avize and \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMesnil \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esur Oger\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. The wine’s colour comes from the grape skins, macerated just long enough to infuse the juice without adding perceptible tannins. 15% of the wines were vinified in oak, the remainder in steel. Malolactic fermentation was blocked. Dosage is 8g\/l.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"2012 was one of the most challenging and complicated years ever experienced in Champagne. However, difficult conditions often lead to great things. The low yields due to the unpredictable weather combined with continental conditions towards the end of the season, gave us unusual levels of maturity resulting in rich, full-bodied and structured wines worthy of the greatest vintages in Champagne.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSalmon pink hue with golden tints. Consistent and incredibly delicate effervescence. The bouquet is poised and remarkably elegant. Its subtle, fleeting aromas are so delicately scented, intertwined and complex that they are difficult to describe. They invite you to take your time and lose yourself in this wine, which reveals itself at its own pace, like the master of time it is! The nose exudes delicate, zesty, fresh and precise notes of citrus peel, yuzu, forest fruit, mandarin, raspberry and wild strawberry which evolve towards roasted notes and almonds before giving way to fresh, herbal aromas of verbena and bergamot. It reveals a lively palate invigorated by an incredibly elegant effervescence and beautifully light bubbles that soften the fruity structure and texture. The overwhelming sensation is one of serenity, the elegance of fresh fruit and the power of the zesty, chalky freshness. The finish is wonderfully long and enticing.\"  \u003cstrong\u003eLouis Roederer \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThis is a great vintage for Cristal Rosé. The pinot noir finds a band of power and expressiveness. The power here is impressive, very assertive and rich, really mouth-filling and super deep. This is exceptional and has intense, chalky and fresh, white-peach and nectarine aromas, underpinning red flowers and pink fruit. The palate has a scintillating blend of flesh and mineral cut, packed with such sweet, pristine, white-strawberry flavor and texture. This has such incredible potential. So exciting. Will take another two or three years to resolve. Look out for this! Drink from 2025.\"  \u003cstrong\u003eJames Suckling, Jamessuckling.com - 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Just about as good as it gets, the 2012 Cristal Rosé is a magical effort based on 56% Pinot Noir and 44% Chardonnay. It’s a powerful, medium to full-bodied, incredibly textured rosé offering a huge amount of salty, chalky minerality as well as awesome notes of white cherries, orange blossom, caramelized apples, and toasted bread. It shows the ripe, rounded richness of the 2012 vintage yet has bright, racy acidity, perfect balance, and a great, great finish.\"\u003cstrong\u003e  Jeb Dunnuck - 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2012 Cristal Rosé is magnificent. When Chef de Caves Jean-Baptiste Lécaillon started to move Roederer towards organically farmed fruit, he started with Cristal Rosé, Roederer's smallest production cuveé. Because of that, Cristal Rosé is the wine in this range that shows the current Roederer style in its fullest expression. Rich, vivid and crystalline in the glass, the 2012 Cristal Rosé is a Champagne of tremendous gravitas. Chalk, white flowers, sweet red berry fruit, mint and blood orange are all beautifully delineated. The 2012 is 55% Pinot from Ay and 45% Chardonnay from Mesnil and Avize. The Pinot fruit gets a 7-10 day cold soak and is infused into the fermenting Chardonnay musts. Readers who can find the 2012 should not hesitate, as it is truly magical. Dosage is 8 grams per liter. Drink 2022 - 2052.\"  \u003cstrong\u003eAntonio Galloni, Vinous Media - 98+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2012 Louis Roederer Cristal Brut Rosé is a magical wine in the making. It is composed this year of a blend of 56% Pinot Noir and 44% Chardonnay, with 15% of the vins clairs having been barrel-fermented in this vintage. None of the vins clairs underwent malo this year and the finishing dosage for the 2012 is eight grams per liter. The wine is superb and just a bit more accessible out of the blocks than the regular 2012 Cristal, wafting from the glass in a very refined constellation of apple, white peach, gentle smokiness, chalky soil tones, a nice touch of fresh-baked bread, caraway seed, incipient smokiness and a topnote of dried flowers. On the palate the wine is deep, full-bodied, racy and bottomless at the core, with lovely mineral drive, refined mousse, impeccable focus and grip and a very, very long, very pure and nascently complex finish.\"\u003cstrong\u003e  John Gilman - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2012 Cristal Rosé is showing brilliantly, unwinding in the glass with a beautiful bouquet of fresh peach, bergamot, strawberries, tangerine and blanched almonds that's still quite reserved. On the palate, the wine is full-bodied, deep and strikingly complete, its vinous attack segueing into a multidimensional core that exemplifies the ideal of power without weight, built around a racy but integrated spine of animating acidity and complemented by an exquisitely refined mousse. All the concentration of the 2012 vintage is on display, but it's rendered with terrific finesse. Decidedly youthful and introverted—indeed, I spent several hours with a bottle to compose this note - the 2012 will really come into its own with five or six years in the cellar and displays all the attributes necessary for considerable longevity. It's a blend of 56% Pinot Noir and 44% Chardonnay that saw no malolactic fermentation, and it was disgorged with eight grams per liter dosage. Drink: 2025-2065.\"  \u003cstrong\u003eWilliam Kelley, Wine Advocate - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The energy in Cristal Rosé converts the umami power of its black-skinned grapes into bright raspberry freshness; it transforms the earthiness of those grapes into a limestone veil, creating delicacy out of pale rock. The energy extends the flavors of the wine so that each time you return to the glass, the transparent fruit continues to deepen, from thimbleberry to strawberry and raspberry, gaining intensity while remaining transparent. It’s the kind of dynamic energy that can survive in an eight-year-old wine if the fruit is farmed in a sweet spot - in the case of Cristal Rosé, pinot noir planted in the 1960s in Aÿ, and chardonnay from Avize, all from midslope parcels, all from chalk soils. The wine’s color comes from the grape skins, macerated just long enough to infuse the juice without adding perceptible tannins. Concentrated and ripe, this is a nourishing vintage of Cristal Rosé.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWine \u0026amp; Spirits - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Years in the making, this is the first fully biodynamic Cristal rosé. The very fine 2012 vintage is a good starting point for this new era. The Champagne is just right, beautifully rich and showing some maturity while also having tension and crispness from the golden-apple and spice flavors. The wine could be drunk now but its future is assured. Organic and biodynamic.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eRoger Voss, Wine Enthusiast – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"An elegant rosé Champagne, starting quietly with a subtle range of white cherry, Marcona almond, pink grapefruit zest and saffron flavors that gain momentum and volume as they expand, gliding across the palate's fine, raw silk–like texture. This is mouthwatering and minerally, the symphony concluding with accents of oyster shell and chalk that echo on the finish.\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eAlison Napjus, Wine Spectator - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Paler than the 2008 rosé. Straight up the nose with raciness and transparency. Some Riesling energy! Long and hugely impressive. Lowest dosage ever. Great stuff. Tastes sweet and already flirtatious.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eJancis Robinson MW – 18.5\/20 points\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Suckling Top 100 Wines of France 2019\u003c\/p\u003e\n\u003ch3\u003eCristal Rosé\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Louis Roederer Cristal Rosé\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoedererCristalRose_1024x1024.png?v=1703274251\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1974, almost 100 years after the launch of Cristal, Jean-Claude Rouzaud created the Cristal Rosé cuvée. He selected old-vine Pinot noir grapes from the finest Grand Cru vineyards at Aÿ, which are now cultivated according to biodynamic principles. The unique calcareous clay soil, which gives the grapes an exquisite minerality, enables the vines (in the best years) to attain exceptional fruit maturity, complemented by a crystalline acidity.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"cell\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCristal Rosé\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ea blend of approximately 55% Pinot Noir and 45% Chardonnay from\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e three\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrand Cru villages in the region. A\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eround \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1\/2 o\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ef the wine is sourced from their \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e'La Rivière' Estate and 1\/2 from their 'La Côte' Estate (in the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esub-regions of Vallée de la Marne and Côtes des Blancs respectively). The Pinot Noir comes from the Grand Cru village of Aÿ, the Chardonnay from \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethe Grand Cru villages of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMesnil \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esur Oger and\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Avize.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eComprising around 20% of wine matured in oak tuns, Cristal Rosé is produced using the saignée (bleeding) process after cold maceration. \u003cspan data-mce-fragment=\"1\"\u003eMalolactic fermentation is blocked. \u003c\/span\u003eThe cuvée is aged, on average, for 6 years in Louis Roederer’s cellars.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoedererCristalRoseVineyardMap_1024x1024.jpg?v=1704261508\" alt=\"Louis Roederer Cristal Rose Vineyard Map\" style=\"float: none;\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cstrong\u003eChef de cave\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoedererChefsdeCave_1024x1024.png?v=1702984554\" alt=\"Jean-Baptiste Lécaillon, Louis Roederer Chefs de Cave\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoedererChefsdeCave_1024x1024.png?v=1702984554\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is from an article by Sophie Thorpe, 'Jean-Baptiste Lécaillon: Champagne beyond the bubbles', that appeared in Fine+Rare\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe man who crafts Cristal, Jean-Baptiste Lécaillon, is one of Champagne’s most pioneering winemakers and a legend of the industry. When he took the helm at Louis Roederer in 1999, he became Champagne’s youngest Chef de Cave, aged just 33. In a rare move for the time, he fought to ensure he was in charge of both the vineyards and winery – knowing that the former would define the wines he produced. Since then he’s continued to push boundaries in the name of quality.\u003c\/p\u003e\n\u003cp\u003eThe house is one of the last to remain family-owned and – even more rarely for a Grande Marque – it owns an impressive 242 hectares of vines, providing enough fruit for around 70% of its production. Lécaillon transformed the way Roederer farmed, pushing first for an organic, then biodynamic approach – with half the vineyards now certified organic and half worked biodynamically, and no herbicides used at all. The results speak for themselves – with the house’s prestige cuvée Cristal arguably the finest and most sought-after in the region.\u003c\/p\u003e\n\u003cp\u003eAnd the man himself is as effervescent as the wines he crafts. Lécaillon is clearly still enchanted by the world of wine –absorbed by its complexities and totally excited by it. Talking to him at a recent tasting, he explains his aim simply: \"We are going beyond the bubbles.\"\u003c\/p\u003e\n\u003cp\u003eFor him, Champagne has traded on its fizz for too long. The wines were once sweet and served with dessert, they then became dry and were used as an aperitif, before becoming inextricably tied to celebrations – a curse that has limited the way Champagne is seen, and savoured. The industry has capitalised on its occasionality, but behind those bubbles – Lécaillon insists – is \"a real terroir, a real wine\".\u003c\/p\u003e\n\u003cp\u003eIt is this exact sentiment that is behind the Grower movement – something that Lécaillon clearly identifies with – however the movement also poses a threat to those trying to source fruit. For the little fruit Roederer doesn’t grow themselves (30% of their production), Lécaillon picks specific plots from around the region and tries to encourage growers to use a sustainable approach. The team will visit the vineyards in spring and summer, and choose the picking date with the grower. While today it’s sometimes tricky to persuade growers to change the way they farm, Lécaillon anticipates a generational shift will take place as more sustainability-invested children take over from their parents. Roederer used to buy fruit from Anselme Selosse, but – naturally – the star vigneron now keeps it all for himself. The fear is that the new generation won’t want to sell their fruit – leaving the Grandes Marques only lesser sites, farmed without the same stringency.\u003c\/p\u003e\n\u003cp\u003eEverything Lécaillon has done at Roederer has been about championing site. He arrived at the house in 1989, but set off instantly for the property’s projects in Anderson Valley, California and then Jansz in Tasmania, returning to Champagne in 1994. Between 1996 and 1998, he worked on a soil study of the house’s vineyards, as well as an archive study – tasting wines back to 1876. When he took over in 1999, he separated all the plots – with 45 specific mid-slope chalky sites dedicated exclusively to Cristal, fruit for the Blanc de Blancs coming from their La Côte estate in Avize and the vintage wine based around Pinot Noir from their La Montagne estate in Verzy.\u003c\/p\u003e\n\u003cp\u003eChanging the viticulture was the next step. In the 1970s, ’80s and even ’90s, Champagne’s soils were a literal dumping ground – with Paris’s rubbish used as \"fertiliser\". Lécaillon is one of many that has pushed for change in this area. He feels that organic farming produces better fruit with more dry extract and concentration, but also healthier vines that are stronger and more resistant to the vagaries of vintage – and climate change. Half the property’s vines are now farmed biodynamically – including all the plots used for Cristal.\u003c\/p\u003e\n\u003cp\u003eIn a bid to further champion their terroir, Lécaillon established the region’s first private nursery in 2015. He wanted to gather different massale selections from the Roederer vineyards – cuttings from pre-clonal vines that he feels have adapted to climate change and will be key to the house’s (and Cristal’s) future. He claims that it’s the biggest private collection of Pinot Noir in France, and they’ve now expanded the nursery to include not just Chardonnay and Meunier, but all seven of the region’s permitted varieties – including the little-planted Arbane, Petit Meslier, Pinot Gris and Pinot Blanc. The Chef de Cave feels that field blends with these varieties could be the future with climate change – adding freshness to the wine. Over the last two decades, Lécaillon’s work in the vineyard has brought further freshness and precision to the wines – and the introduction of Collection was the latest step in that direction, a move to \"bring [the wine] closer to the terroir\".\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"A horse plowing the vineyards at Champagne Louis Roederer\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoederer2_1024x1024.png?v=1703029453\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eA horse plowing the vineyards at Louis Roederer\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eCristal might be the jewel in the house’s crown, but a non-vintage blend is any house’s calling card – representing the most significant volume produced (75% at Roederer) and the wine that reaches the most people. It is, Lécaillon says, always the hardest to produce, the most complex to blend – and yet also the one that receives the least attention.\u003c\/p\u003e\n\u003cp\u003eRoederer’s Brut Premier was introduced in 1986, but back then Champagne was more marginal, viticulture and winemaking less advanced, and the battle was for ripeness. In vintage years, the fruit was actually ripe; the art of non-vintage blends was correcting the under-ripeness of the other years with reserve wines. Now, with climate change and the evolution of farming, Champagne has riper fruit than ever before, and an increasing number of vintage-quality years. \"The battle now is not for ripeness, but for freshness,\" Lécaillon explains.\u003c\/p\u003e\n\u003cp\u003eCollection 242 was released in September 2021, with many initially mourning the loss of Brut Premier; people, however, have been won round. As has become fashionable (along with the likes of Krug or even Nyetimber), the wine is \"multi-vintage\" or \"MV\" rather than \"NV\" or \"non-vintage\". In Lécaillon’s view, \"NV\" is \"corrective\", whereas, \"MV is the story of the new Champagne\". Their aim is no longer consistency, but to make the best possible wine in that year. \u003c\/p\u003e\n\u003cp\u003eHe points to 2002 as a pivotal year in the journey to Collection. It was a stunning growing season, with every plot producing wine of vintage quality – but to build a consistent non-vintage wine, they had to \"destroy\" the quality of each. While Lécaillon feels Brut Premier was an \"outlier\" in the range, Collection is \"more Roederer\", \"more Champagne\" – which, for him, has to have an oyster-shell salinity.\u003c\/p\u003e\n\u003cp\u003eA key part of developing Collection was creating a perpetual reserve. Held in an enormous 10,000hl stainless steel tank, this reserve is a constantly evolving blend of Pinot Noir and Chardonnay. Started in 2012, it contains wine from every harvest since, stored without oxygen, in the depths of their cellar where the temperature is cool and stable. This, Lécaillon feels, brings extra texture, depth and a \"vintage dimension\" to Collection – without the heaviness that he saw in Brut Premier.\u003c\/p\u003e\n\u003cp\u003eThe blend also includes more traditional reserves aged in oak (around 10% of the final blend), all with fruit from the younger vines in plots otherwise dedicated to Cristal (only 20-year-old vines make it into the prestige cuvée). The most important element here is that the toasting of the barrels is very light, what Lécaillon describes as a \"white toast\", so that it doesn’t dominate the terroir.\u003c\/p\u003e\n\u003cp\u003eCollection 242 was followed by 243 last year – and they are two extremely different wines, the 243 riper and richer versus 242’s more mineral expression. This – for Lécaillon – is what makes an \"MV\" approach so much more interesting, for both him and wine-drinkers. It is, he tells me, \"a blank page every year\".\u003c\/p\u003e\n\u003cp\u003eWith everything from zero-dosage experiments to rootstock trials, Lécaillon is constantly looking for ways to improve – with a relentless zest and enthusiasm. For this vigneron, a blank page isn’t daunting – it’s a chance to express his terroir. \u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Louis Roederer\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoederer1_1024x1024.png?v=1703028693\"\u003e\u003c\/p\u003e\n\u003cp\u003eLouis Roederer is one of the last\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrande Marque Houses in Champagne that is\u003c\/span\u003e independent and family owned, with 7th generation Frederic Rouzaud currently at the helm. \"It’s a family business, family managed. There are just 10 family members – this is very important and gives us a lot of control,\" says Chef de Cave\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJean-Baptiste Lécaillon.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the 100 hectares acquired in 1850 by Louis Roederer, the Domaine today extends over 240 hectares, \u003cspan data-mce-fragment=\"1\"\u003eproviding enough fruit for around 70% of its production. All the Roederer vintage wines are 100% estate grown. \"We are a grower,\" says Lecaillon. \"When you taste Vintage Roederer – Cristal, Cristal Rosé, Blanc de Blancs, Vintage, or Vintage Rosé – we are a grower.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt's only for \u003c\/span\u003ethe Collection (formally Brut Premier) that the House buys in grapes, where 40% of the fruit is sourced from long-term contracted growers. \"We buy mainly Meunier, because our vineyards are mainly located in Grand Cru or Premier Cru, and as you know these are mostly Pinot Noir and Chardonnay\u003cspan data-mce-fragment=\"1\"\u003e,\" says Lecaillon.\u003c\/span\u003e \"I only have 6 hectares of Meunier. This doesn’t mean we don’t like Meunier: it just means that we have soils that are chalky. Chalk is not a Meunier soil.\"\u003c\/p\u003e\n\u003cp\u003eSince 1999, under\u003cspan data-mce-fragment=\"1\"\u003e Jean-Baptiste Lécaillon, Louis Roederer has championed organic and biodynamic practices. In 2012 Louis Roederer became the largest biodynamic producer in Champagne. \u003c\/span\u003eToday, half of Louis Roederer's vineyards are certified organic and half worked biodynamically, as part of what Lécaillon says is a work in progress. No herbicides are used at all. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHistory\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1833 Louis Roederer inherited the Champagne house Dubois Père et Fils from his uncle, Nicolas-Henri Schreider, for whom he had been working since 1827. Roederer changed its name and began purchasing Grand Cru vineyards in Vallée de la Marne. This approach contrasted sharply with other Champagne Houses, who at the time, purchased all of their grapes. Louis Roederer nurtured his vineyards, familiarized himself with the specific characteristics of each parcel and methodically acquired the finest land.\u003c\/p\u003e\n\u003cp\u003eLouis turned out to be a shrewd businessman, who managed to develop champagne exports and who convinced many members of the elite to try out his wines. His most notable encounter happened in 1867, three years before his death, when he showcased his champagne at the Universal Exhibition in Paris. There, he met the Czar Alexander II of Russia, who fell head over heels for Roederer's champagne cuvées and promised to order wine from the French entrepreneur regularly.\u003c\/p\u003e\n\u003cp\u003eLouis' business acumen, astute vision of the future, together with his belief that all great wine depends on the quality of the vineyard, helped to establish the fame and reputation of the House of Louis Roederer. He died in 1870.\u003c\/p\u003e\n\u003cp\u003eAfter his death, his son Louis Roederer II took over the running of the house and began to export his Champagnes to the United States and Russia. Czar Alexander II of Russia wanted his champagne to be delivered in clear bottles with flat bottoms, as he had many enemies who were adept at using explosive devices and poison. In 1876, Louis fashioned the famous 'Cristal' cuvée for the Tsar and became the sole supplier to the Russian Court. The relationship between House Roederer and the Russian nobility would be a lasting one and the Czar's coat of arms still appears on the champagne's labels.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLouis Roederer II died suddenly in 1880 and the winery was managed firstly by his sister Léonie, followed by her son Léon Olry-Roederer who took over the reins in 1880 until he died in 1932.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor the next 42 years, from 1933 until 1975, the winery was managed by Léon's young and strong-minded widow, Camille. She ran the Champagne House with formidable intelligence and singular dynamism, and against all odds, held on to the near-bankrupt House and then succeeded in bringing back the glory days. She nursed the House back to a profitable enterprise through the Great Depression and World War II, and continued the tradition of buying great vineyards when prices had dropped after the war. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eCamille Olry-Roederer loved horse racing and owned one of the most famous stables in the world. She also embraced the more festive and pleasurable aspects of champagne, holding many lavish receptions in the family’s Hôtel Particulier in Reims. These parties had a lasting impact on the history of the House and introduced a whole new generation of wine lovers to the joys of Louis Roederer Champagne, including Gustav V and VI of Sweden, Frederick IX of Denmark and Queen Elizabeth II.\u003c\/p\u003e\n\u003cp\u003eUpon Camille's death, her grandson Jean-Claude Rouzaud ran the house until 2006. With a background in oenology and agronomy, he brought more cohesiveness to the prestige champagne brand. The House diversified its business interests under his management, purchasing shares in the champagne house Deutz and the legendary Château Pichon Longueville Comtesse de Lalande, in Pauillac.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJean-Baptiste Lecaillon joined Roederer in 1989. After several stints at Roederer's subsidiaries abroad he returned to Reims in 1994 to work as chief enologist. In 1999 he became Chef de Cave and has been a leading force in Roederer's biodynamic approach.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Louis Roederer House has remained an independent, family-owned company and is now managed by Jean-Claude’s son, Frédéric Rouzaud, who represents the seventh generation of the lineage. Today Louis Roederer’s annual exports total three million bottles and the brand’s prestigious cuvées have an enviable following among wine drinkers, critics, and investors worldwide.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LouisRoederer3_1024x1024.png?v=1703056228\" alt=\"Louis Roederer Vineyards\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLouis Roederer has always invested in their vineyards. The original Louis Roederer began purchasing Grand Cru vineyards in Vallée de la Marne and familiarized himself with his different vineyard parcels. Subsequent generations have retained a firm focus on the vineyards.\u003c\/p\u003e\n\u003cp\u003eToday the House owns over 242 hectares (594 acres), predominantly from Grand Cru and Premier Cru villages. The estate vineyards account for 70 percent of production and a\u003cspan data-mce-fragment=\"1\"\u003ell the Roederer vintage wines are 100% estate grown. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRoederer owns vineyards in the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCôtes des Blancs, Vallée de la Marne and \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMontagne de Reims regions. The House owns more than 80 hectares in the Côtes des Blancs, with a vineyard team based in Avize. They also have a team in the Vallée de la Marne, in Aÿ, where they have 65 hectares, and another team in the Montagne de Reims looking after some 70 acres.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eRoederer, under Chef de Cave Jean-Baptiste Lécaillon, has split up the vineyard holdings so that specific plots are designated for particular cuvées. The aim is to have the same people tending the same vines year after year. The grapes in each plot are meticulously gathered by hand, collected in the buckets and pressed on the site of the harvest. \u003cspan data-mce-fragment=\"1\"\u003eThe pressing process is a delicate one because the berry must not alter the colour of the juice, which must maintain its golden hue and clarity. The plot-by-plot vinification ensures that the origins and traceability of the grapes are preserved and provides a record of the fruit from each plot. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInside the cuves and the tuns, the wine from each plot develops into an 'entity' in its own right, with its own qualities - and sometimes weaknesses - that the oenologists fully nurture and exploit. \u003c\/span\u003eThe specific characteristics of each cru are preserved until the blending process.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePrivate nursery vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the village of Bouleuse, near Reims, Roederer has a very important vineyard - with 11 out of the village’s 13 hectares, they effectively own the village. They selected the vineyard in 2013 to plant American rootstocks on which massale selections from their own vineyards are grafted. This means they can plant young vines that have wholly been grown in their own sites, without using an external vineyard nursery. They have been granted the status of 'pepiniériste privé' which allows them to do this. They also \u003cspan data-mce-fragment=\"1\"\u003egrow young vines without American rootstocks, using grapevines from before the Phylloxera crisis, to see if there is a difference in taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"It’s very important because it is a bit away from the mainstream of vineyards and we have all our nursery there: we do all massale selection and grow all our own rootstocks,\" says Lecaillon. \"We have the unique position in Champagne of having our own private nursery. We are the only house with this position. We believe the challenge of the 21st century will be genetic. This is why we really focus on massale selection and we believe there is a huge biodiversity that we can explore. This could answer a lot of questions of the 21st century, such as climate change. We have some Pinot Noir clones that can ripen three weeks apart. From one Pinot Noir to another you reach the same alcohol level with three weeks difference. This is huge. In the context of global warming you can imagine planting late-ripening Pinots as opposed to the early-ripening Pinots planted in the 1960s and 70s.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eBiodynamic farming\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRoederer\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ehas always farmed as sustainably as possible and, in 2002, was the first Grande Marque house to adopt biodynamic farming. Today, half of Louis Roederer's vineyards are certified organic and half worked biodynamically. They are the largest biodynamic producer in Champagne.\u003c\/p\u003e\n\u003cp\u003e\"Out of the 242 hectares, we have 122 hectares – a bit more than half – organically certified,\" says Lécaillon. \"We are increasing our certification every year. We have 10 hectares that are Demeter biodynamic certified as well, but we do biodynamics on all the estate. All the organic vineyards, except three plots that we keep as a control, are biodynamically farmed. We do all our biodynamic composts, we do the preps on all the organic estate.\"\u003c\/p\u003e\n\u003cp\u003e\"We started our conversion to biodynamic farming in 2000. We switched the estate slowly. In 2007 all Cristal Rosé was biodynamically farmed. Since 2012, Cristal is completely farmed biodynamically, and since 2006 we have Brut Nature that is 100% biodynamically farmed.\"\u003c\/p\u003e\n\u003cp\u003eThey can't be biodynamically certified on more of the vineyard area because they buy in fruit for the Collection (previously Brut Premier). \"I can be organic, but I cannot be Demeter because I am fermenting some wines here that are not Demeter certified. If you want to be Demeter certified you have to be 100%, and for Brut Premier I am buying fruit,\" he explains. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wines \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCollection Cuvée\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe House's calling card, Roederer’s Brut Premier, was introduced in 1986. It was a\u003c\/span\u003e traditional three-way blend of around 40% Pinot Noir, 40% Chardonnay and 20% Pinot Meunier, with the addition of a minimum of 20 percent reserve wines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 'non-vintage' Brut Premier was replaced by the 'multi-vintage' Collection  242 in September 2021 when Jean-Baptiste Lécaillon's aim was no longer consistency, but to make the best possible wine in that year. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Collection cuvée each year is a bespoke vinification, made up largely from the current harvest, a significant percentage from the \u003cspan data-mce-fragment=\"1\"\u003ePerpetual Reserve* and around 10% of reserve wines that are aged in French oak foudres. For example, Collection 244 is made up of 54% of the 2019 harvest, 36% of the Perpetual Reserve and 10% of oak-aged reserve wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e* A key part of developing Collection was creating a Perpetual Reserve. Held in an enormous 10,000hl stainless steel tank, this reserve is a constantly evolving blend of Pinot Noir and Chardonnay. Started in 2012, it contains wine from every harvest since, stored without oxygen, in the depths of the House's cellar.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Champagne House wanted to reflect the historical origins of the Brut Premier in the Collection blend. To this end, 1\/3 of the blend is from their 'La Rivière' Estate, 1\/3 from their 'La Montagne' Estate and 1\/3 from their 'La Côte' Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVintage Brut\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Vintage, a blend of around 70% Pinot Noir and 30% Chardonnay, is a testament to an exceptional year. It aims to capture the unique expression of the Pinot noir from the 'La Montagne' estate, which comes mainly from the original vines purchased by the Champagne House in the village of Verzy. Around one-third of the wine is \u003cspan data-mce-fragment=\"1\"\u003eoak-aged. \u003c\/span\u003eThe Vintage cuvée is generally matured on lees for 4 years and left for a minimum of 6 months after dégorgement (disgorging) to attain perfect maturity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eVintage Rosé\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Vintage Rosé, a blend of around 60% Pinot Noir and 40% Chardonnay, is a snapshot of a year. The Rosé comes from 35 small staggered plots on the warm terroirs of the 'La Rivière' estate, from the vines in the Cumières and Chouilly Crus. Like the Brut \u003cspan data-mce-fragment=\"1\"\u003eVintage, the Rosé is generally matured on lees for 4 years and left for a minimum of 6 months after dégorgement before release.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVintage Blanc de Blancs\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe 100% Chardonnay Vintage Blanc de Blancs is inspired by the Champagne House’s savoir-faire in the harvest of a single year. The fruit is sourced from hillside plots in the Grand Cru village of Avize in the heart of the 'La Côte' estate. This champagne draws its strength from the intense chalkiness of these limestone soils which lend it its infinite freshness. With time, this champagne reveals the power and identity of this great terroir. The Blanc de Blancs Vintage cuvée is generally matured on lees for five years and left for a minimum of 6 months after dégorgement before release. 10-20% of the wine is vinified oak casks.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCristal\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eCristal was\u003cspan data-mce-fragment=\"1\"\u003e created in 1876 and was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethe first Cuvée de Prestige launched in Champagne. It is \u003c\/span\u003ea blend of 60% Pinot Noir and 40% Chardonnay from\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eseven \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrand Cru villages in the region. A\u003c\/span\u003eround\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1\/3 o\u003c\/span\u003ef the wine is sourced from their \u003cspan data-mce-fragment=\"1\"\u003e'La Rivière' Estate, 1\/3 from their 'La Montagne' Estate and 1\/3 from their 'La Côte' Estate (in the \u003c\/span\u003esub-regions of Vallée de la Marne, Montagne de Reims and Côtes des Blancs respectively). The Pinot Noir comes from the Grand Cru villages of Aÿ, Verzy, Verzenay and Beaumont-sur-Vesle, the Chardonnay from \u003cspan data-mce-fragment=\"1\"\u003ethe Grand Cru villages of \u003c\/span\u003eMesnil \u003cspan data-mce-fragment=\"1\"\u003esur Oger\u003c\/span\u003e, Avize and Cramant.\u003c\/p\u003e\n\u003cp\u003eAround a third of the wines are vinified in oak, the remainder in steel. Malolactic fermentation is blocked. The wine spends 6 years on lees in Louis Roederer’s cellars and after dégorgement is left for a further 8 months before it is released. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCristal Rosé\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1974, almost 100 years after the launch of Cristal, Jean-Claude Rouzaud created the Cristal Rosé cuvée. He selected old-vine Pinot noir grapes from the finest Grand Cru vineyards at Aÿ, which are now cultivated according to biodynamic principles. The unique calcareous clay soil, which gives the grapes an exquisite minerality, enables the vines (in the best years) to attain exceptional fruit maturity, complemented by a crystalline acidity.\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv class=\"cell\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCristal Rosé\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ea blend of 55% Pinot Noir and 45% Chardonnay from\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e three\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eGrand Cru villages in the region. A\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eround \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1\/2 o\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ef the wine is sourced from their \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e'La Rivière' Estate and 1\/2 from their 'La Côte' Estate (in the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esub-regions of Vallée de la Marne and Côtes des Blancs respectively). The Pinot Noir comes from the Grand Cru village of Aÿ, the Chardonnay from \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethe Grand Cru villages of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMesnil \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esur Oger and\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Avize.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eComprising around 20% of wine matured in oak tuns, Cristal Rosé is produced using the saignée (bleeding) process after cold maceration. The cuvée is aged, on average, for 6 years in Louis Roederer’s cellars.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eBrut Nature\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eIn October 2014, Frédéric Rouzaud added the latest vintage cuvée to the portfolio, the 2006 Brut Nature. Jean-Baptiste Lécaillon says of the Brut Nature, \"This is, without a doubt, the least 'Roederer' in style of all our Champagnes, as well as the most modern.' The collaborating designer Philip Starck wanted to create a modern Champagne – a wine of the future.\u003c\/p\u003e\n\u003cp\u003eThis inspired Lécaillon and his team to go against all classic rules of Champagne making. The wine is made from a single year, one terroir, picked in one day, co-pressed and co-fermented, with less mousse (a lower pressure of 4 atmospheres of pressure when typically most champagnes are at 6 atmospheres) and no dosage. The essence of this cuvée is its uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe cuvée is a blend of Pinot Noir, Chardonnay and Pinot Meunier - the percentages of each varietal vary markedly from year to year. The grapes are sourced from three plots in the Cumières Cru in their 'La Rivière' Estate. The Cumières clay hillside on the banks of the Marne river, turned towards the sun and basking in its light, is a hallowed enclave. These black soils have long been known to produce generous, opulent and intensely fragrant grapes, and in warmer years (when the Brut Nature is made) the grapes obtain incredible ripeness and a higher vibration which gives a lovely contrast between fruity intensity and salinity.\u003c\/p\u003e\n\u003cp\u003eEven if Lécaillon feels they can make a similar wine in sun-drenched years, he stresses that \"the next vintage will be different, as the aim of the cuvée is to express the essence of this specific place in a specific year.\" \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896862675185,"sku":"","price":995.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Louis-Roederer-Cristal-Rose-2012_903dcd60-a8ab-4f82-939e-ad5d62c46d51.jpg?v=1703635563"},{"product_id":"martinborough-vineyard-home-block-pinot-noir-2018","title":"Martinborough Vineyard Home Block Pinot Noir 2018","description":"\u003cp\u003eMartinborough Vineyard \u003cspan data-mce-fragment=\"1\"\u003eis a small, family-owned winery in the Martinborough region with a big reputation for pinot noir. The Home Block label is their flagship Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Fo\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003erest-floor complexity lifted by estery fragrance. The palate is beautifully balanced, combining sweet, red cherry flavours and fine tannins. Subtle spice adds interest. A juicy, generous pinot.\u003c\/span\u003e\"  Gourmet Traveller Wine\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2018 Martinborough Vineyard Home Block Pinot Noir \u003cspan data-mce-fragment=\"1\"\u003e(NZ$75) is starting to show development, with forest-floor complexity lifted by estery fragrance. The palate is beautifully balanced, combining sweet, red cherry flavours and fine tannins. Nice length, too. Paterson found, 'Aromatic red fruits with hints of tomato leaf and rhubarb. The palate has juicy cherry fruit on the mid palate with appropriate acid and integrated tannin. Subtle spice adds interest. A juicy, generous pinot\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e'.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGourmet Traveller Wine, NZ Pinot Noir Tasting -  93 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Martinborough Wine Region\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one percent of New Zealand's annual grape crush but is home to 10 percent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centered on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Martinborough Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroughVinyard_1024x1024.png?v=1665811225\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroughVinyard_1024x1024.png?v=1665811225\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEstablished in 1980 by six wine enthusiasts, Martinborough Vineyard is an iconic, pioneering producer of Martinborough with a commitment to the perfection of Pinot Noir. The first winery to plant Pinot Noir grapes in the famed region, today it is home to the oldest vines in the district.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e20,000 years ago the ancient Ruamahanga River flowed, carving out dramatic cliffs and forming alluvial river terraces. Silty loam was cast across the landscape over free-draining gravels. These ancient soils  contribute to the ideal grape growing conditions and low vigour vineyards which produce greater fruit intensity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe first commercial vintage was 1984 and the founders soon realized they needed to appoint a well-qualified winemaker to allow the special qualities of the site to be realized. Larry McKenna became the first winemaker and helped establish Martinborough Vineyards as a premium wine estate. Today winemaking is carried out by Paul Mason. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA philosophy of sustainable viticulture, low yields and minimal intervention winemaking allows the wines to speak of their site. Artisan winemaking techniques, along with dedication to land preservation, and sharing a legacy of wine knowledge with future generations, has earned Martinborough Vineyard a continuous reputation for excellence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMartinborough Vineyards are low cropped and hand-tended, yielding approximately 300 tonnes of fruit annually and exclusively grown in the Martinborough appellation using a biological farming method. This method promotes healthy soils which in turn produce healthy vines, more resistant to disease and insects.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896863625457,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Martinborough-Vineyard-Home-Block-Pinot-Noir-2018.jpg?v=1697166880"},{"product_id":"martinborough-vineyard-te-tera-pinot-noir-2019","title":"Martinborough Vineyard Te Tera Pinot Noir 2019","description":"\u003cp class=\"Polaris-Header-Title_2qj8j\"\u003e\u003cstrong\u003eGourmet Traveller Wine, NZ Pinot Noir Tasting April 2021 - 1\u003csup data-mce-fragment=\"1\"\u003est\u003c\/sup\u003e place\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eCuisine Magazine, NZ Pinot Noir Tasting – 7\u003csup data-mce-fragment=\"1\"\u003eth\u003c\/sup\u003e place  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"Polaris-Header-Title_2qj8j\"\u003eMartinborough Vineyard \u003cspan data-mce-fragment=\"1\"\u003eis a small, family-owned winery in the Martinborough region with a big reputation for pinot noir. The Te Tera label is their entry level pinot noir and the 2019 release is a superb wine that punches well above its weight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"Polaris-Header-Title_2qj8j\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2019 Te Tera Pinot Noir was the HIGHEST POINTED WINE in a New Zealand Pinot Noir Tasting in the April\/May 2021 edition of Gourmet Traveller Wine. The panel included such luminaries as Andrew Caillard MW, Nick Bulleid MW, Toni Paterson MW, Peter Bourne and Sophie Otton. The Te Tera outpointed a number of the flagship wines from Ata Rangi, Craggy Range, Dog Point, Dry River, Escarpment and Greywacke!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Classical wine with fresh ripe cranberry fruits, underlying roasted chestnut and vanilla oak notes and fresh integrated mineral acidity. A beautiful example of pinot noir.\"  Gourmet Traveller Wine\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"S\u003cspan data-mce-fragment=\"1\"\u003ehows sappy, fragrant redcurrant and raspberry aromas nicely married with oak. A supple palate, with sweet fruits and a suggestion of whole bunch use, finishing with good length and fine stemmy tannins. Caillard noted, 'Intense red cherry, strawberry aromas with herb garden, chinotto and vanilla notes. Classical wine with fresh ripe cranberry fruits, underlying roasted chestnut and vanilla oak notes and fresh \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eintegrated mineral acidity. A beautiful example of pinot noir.'\"  \u003cstrong\u003eGourmet Traveller Wine, NZ Pinot Noir Tasting – 1\u003csup data-mce-fragment=\"1\"\u003est\u003c\/sup\u003e place  and 96 points  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA lovely expression of this noble grape variety. The palate is supple and aromatic, full of dark cherry and plum fruit flavours, with a earthy resonance to its form. The tannins are relatively fine and in balance and the finish has a lovely lingering length. Delicious!\"  \u003cstrong\u003eNick Munday, Canterbury Wines - 96 points and Special Value Wine\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e  \u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Lovely bright-red cherry, earthy and herbal notes deliver a precise aromatic impact on an inviting and intriguing nose which pulls you into the wine. The palate is laden with earthy complexity and flavours of chocolate, spice and an incredible lusciousness that keeps this wine alive and helps to provide balance and tension between the tannins that parade through the palate.”\u003cstrong\u003e  Cuisine Magazine, NZ Pinot Noir Tasting – 7\u003csup data-mce-fragment=\"1\"\u003eth\u003c\/sup\u003e\u003cspan\u003e \u003c\/span\u003eplace \u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Youthfully charming and perfumed, the wine shows dark cherry, raspberry, violet, thyme and toasted almond characters on the nose, leading to a concentrated palate that's flowing and lingering. It's elegant and stylish with plenty of juicy fruit flavours as well as seductive savoury nuances.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSam Kim, Wine Orbit – 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Full red\/purple colour with bright, youthful tints, and a complex spice and black cherry bouquet with an apparent whole-bunch note. The wine is soft and round, fleshy and fruit-sweet, again with foresty bunchy nuances, the finish chopping off a little short, but it's a delicious ready-drinking pinot at the right price. The lovely ripe black-fruit richness is very Martinborough regional. Good value. Drink: 2021–2029.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGourmet Traveller Wine, NZ Pinot Noir Tasting April 2021 - 1\u003csup data-mce-fragment=\"1\"\u003est\u003c\/sup\u003e place\u003cbr\u003eCuisine Magazine, NZ Pinot Noir Tasting – 7\u003csup data-mce-fragment=\"1\"\u003eth\u003c\/sup\u003e place  \u003cbr\u003eGold Medal - New Zealand International Wine Show 2020\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine - Canterbury Wines  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one percent of New Zealand's annual grape crush but is home to 10 percent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centered on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroughVinyard_1024x1024.png?v=1665811225\" alt=\"Martinborough Vineyard\"\u003eEstablished in 1980 by six wine enthusiasts, Martinborough Vineyard is an iconic, pioneering producer of Martinborough with a commitment to the perfection of Pinot Noir. The first winery to plant Pinot Noir grapes in the famed region, today it is home to the oldest vines in the district.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e20,000 years ago the ancient Ruamahanga River flowed, carving out dramatic cliffs and forming alluvial river terraces. Silty loam was cast across the landscape over free-draining gravels. These ancient soils contribute to the ideal grape growing conditions and low vigour vineyards which produce greater fruit intensity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe first commercial vintage was 1984 and the founders soon realized they needed to appoint a well-qualified winemaker to allow the special qualities of the site to be realized. Larry McKenna became the first winemaker and helped establish Martinborough Vineyards as a premium wine estate. Today winemaking is carried out by Paul Mason. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA philosophy of sustainable viticulture, low yields and minimal intervention winemaking allows the wines to speak of their site. Artisan winemaking techniques, along with dedication to land preservation, and sharing a legacy of wine knowledge with future generations, have earned Martinborough Vineyard a continuous reputation for excellence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMartinborough Vineyards are low-cropped and hand-tended, yielding approximately 300 tonnes of fruit annually and exclusively grown in the Martinborough appellation using a biological farming method. This method promotes healthy soils which in turn produce healthy vines, more resistant to disease and insects.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896863658225,"sku":"","price":34.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/martinborough-vineyard-te-tera-pinot-noir-2019.jpg?v=1697167335"},{"product_id":"mills-reef-elspeth-cabernet-merlot-2007","title":"Mills Reef Elspeth Cabernet Merlot 2007","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Cabernet Sauvignon or Merlot\/Cabernet Blend – 2009 Air New Zealand Wine Awards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eElspeth is the top tier of wines produced by Mills Reef and has included many great wines over the years. \u003c\/span\u003eThe fruit for this distinguished red, a \u003cspan data-mce-fragment=\"1\"\u003eclassic blend of Cabernet Sauvignon (70%) and Merlot (30%), comes off\u003c\/span\u003e low-yielding vines from the Mere Road Vineyard, situated in the renowned Gimblett Gravels region of Hawke's Bay.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe judges at the Air New Zealand Wine Awards described the Trophy winning wine as, \"The aristocrat of the red wine styles. Lots of lifted violets, maraschino cherries, grilled cocoa and Monte Cristo on the nose, all class and charisma. Rich yet taut entry on the palate, what you see on the nose delivers on the palate. Classy tannins leave a very fine warm stone, minerally note to finish that exposes its sense of place.\" \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe trophy win brought huge satisfaction to the Mills Reef winemaking team, their winning wine having been judged against wines from New Zealand's most respected Bordeaux-red producers, across three outstanding vintages from 2005 to 2007. \"It's a tremendous endorsement for Mills Reef, the finalist wines were all extremely impressive and worthy contenders\", said Mills Reef chief winemaker Tim Preston.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2007 Elspeth Cabernet Merlot is deeply coloured, offering layers of blackcurrant, leather, cigar box, caramel and cedar aromas, leading onto a complex and full bodied palate of concentrated berry and blackcurrant flavours, rich dark chocolate, mocha, an array of cinnamon and clove spices, finely integrated with quality oak and harmonious tannins, with a lengthy silky dry finish. Already delicious, it will continue to flourish with cellaring.\u003c\/span\u003e\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMills Reef\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca title=\"Mills Reef Winery story\" href=\"https:\/\/youtu.be\/nRD96HIlvcw\" target=\"_blank\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Mills Reef Winery story\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MillsReefWineryVideo_480x480.png?v=1698050016\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMills Reef Winery story (c\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003elick on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A dense and very serious blended red with a solid core of ripe berry fruit and cedar flavours plus a backbone of firm, ripe tannins. Layers of flavour reveal a wine of considerable power and complexity. Excellent cellaring potential\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The aristocrat of the red wine styles. Lots of lifted violets, maraschino cherries, grilled cocoa and Monte Cristo on the nose, all class and charisma. Rich yet taut entry on the palate, what you see on the nose delivers on the palate. Classy tannins leave a very fine warm stone, minerally note to finish that exposes its sense of place.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003cstrong\u003eAir New Zealand Wine Awards 2009\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTrophy, Best Cabernet Sauvignon or Merlot\/Cabernet Blend – 2009 Air New Zealand Wine Awards\u003cbr\u003eElite Gold Medal - 2009 Air New Zealand Wine Awards \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: center;\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"The winemaking team at Mills Reef\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MillsReef_1024x1024.png?v=1698049513\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e The winemaking team at Mills Reef \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMills Reef Winery was founded by the Preston family with a vision to produce high quality wines from Hawke's Bay. \u003cspan data-mce-fragment=\"1\"\u003eThe recognition that stunning Bordeaux-varietal red wines could be grown in a special inland area within Hawke's Bay, known today as Gimblett Gravels, was central to the success of Mills Reef.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe inaugural vintage was in 1989, the year they first leased the Mere Road vineyard in the Gimblett Gravels. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt was very much a family affair in the early days, all helping where necessary, including the winemaking role which was taken up by father-and-son team Paddy and Tim Preston. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1992 the family purchased a site on the outskirts of Tauranga, some 300 miles northwest of Hawke's Bay, and designed and built a winery that was officially opened in 1995. Fruit from the Hawke's Bay vineyards are harvested and transported to Tauranga for processing at the winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt that time, Paul Dawick also joined Mills Reef to share winemaking responsibilities with Tim Preston. They now share over 50 years of combined winemaking experience, with a particular specialist knowledge of the Hawke's Bay region. Under their tenure, Mills Reef has achieved national and international acclaim and has twice been awarded the title \"Champion NZ Winemaker\". \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe Vineyards\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Mere Road vineyard, the 'jewel in the crown', is the flagship vineyard. It is a 16 hectare block painstakingly managed for low yields to produce the very best grapes for the 'Elspeth' and 'Reserve' wines. It is sited in the renowned Gimblett Gravels and, as the vineyard name suggests, it is found on Mere Road at the westerly river end.\u003c\/p\u003e\n\u003cp\u003eThe Mere Road Vineyard was initially leased by Mills Reef in 1989. They subsequently purchased a 10 hectare portion in 1993, followed three years later by acquisition of the remaining 4 hectare block. The entire 16 hectare vineyard was then progressively replanted from 1993 through to 2001 with modern clones of varieties suited to the area; Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Syrah.\u003c\/p\u003e\n\u003cp\u003eThe recognition that stunning Bordeaux-varietal red wines could be grown in this special inland area within Hawke's Bay was central to the success of Mills Reef. It wasn't until 2001 that an 800 hectare area that included this vineyard was officially proclaimed as Gimblett Gravels.\u003c\/p\u003e\n\u003cp\u003eThe warm climate and deep stony free-draining soils are ideal conditions for growing Bordeaux varietals and Syrah. The viticulture is intensive with vines planted only a metre apart and grape yields kept incredibly low to ensure only the very best quality at harvest time. The wines from this special vineyard have garnered a long and fine award winning reputation - trophies, gold medals and five star awards. The vineyard is also rated by leading NZ wine critic Michael Cooper as one of New Zealands 'notable vineyards', an endorsement granted only after many years of producing consistently excellent wines.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn addition to the \u003cspan data-mce-fragment=\"1\"\u003eMere Road Vineyard, \u003c\/span\u003eMills Reef also draws grapes from four other vineyards in the Hawke's Bay area. \u003cspan data-mce-fragment=\"1\"\u003eTasman Vineyard, also in the Gimblett Gravels, is a two-hectare plot planted with merlot for their Estate and Reserve labels. T\u003c\/span\u003ehe \u003cspan data-mce-fragment=\"1\"\u003eTrust Vineyard in the Gimblett Gravels is planted with Syrah (80%) and Cabernet Sauvignon (20%). The Sandy Road Vineyard is a coastal-influenced vineyard in the Meeanne district that is planted predominantly with Chardonnay. The Mangatahi  Vineyards are in the Ruahine foothills and their free-draining alluvial soils are planted to Pinot Gris and Sauvignon Blanc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eMills Reef Today\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMills Reef sold their \u003cspan data-mce-fragment=\"1\"\u003eTauranga \u003c\/span\u003ewinery and relocated in 2020 to Leveret Estate, \u003cspan data-mce-fragment=\"1\"\u003eabout five kilometres south of Katikati, and the winery has been rebranded as Leveret \u0026amp; Mills Reef Winery. \u003c\/span\u003eMills Reef director Tim Preston said, \"We explored many site options, but the opportunity to team up with Leveret and create a Bay Of Plenty 'wine destination hub' certainly stood out as the preferred option. We have a lot of loyal followers here in Tauranga, so it’s great to be able to stay in the Bay of Plenty. The move will also give us access to some new vineyards and we look forward to exploring those options.\"\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896864674033,"sku":"","price":64.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/mills-reef-elspeth-hawkes-bay-cabernet-merlot-2007_c09ee1b4-03e5-496f-af94-99f65f53b5c0.jpg?v=1700620581"},{"product_id":"mills-reef-reserve-marlborough-pinot-gris-2008","title":"Mills Reef Reserve Marlborough Pinot Gris 2008","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMills Reef Winery is located in Hawke's Bay in the North Island of New Zealand and is best known for its stunning\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Bordeaux-varietal red wines grown in the Gimblett Gravels. This delicious Pinot Gris, however, was sourced from the Southern Valleys sub-region of \u003c\/span\u003eMarlborough in the South Island (refer to the map below).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe 2008 Marlborough Pinot Gris has aged magnificently. Honeysuckle, pears and peaches on the nose; the elegant palate has a lovely smooth viscous texture and is rich, soft and beguiling with flavours of pears and peaches. Beautifully balanced acidity still provides a refreshing, vibrant finish on the very long palate. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eThe grapes for this classic wine were sourced from Eyrie Vineyard in the picturesque Waihopai Valley of Marlborough. The juice was cool tank fermented with a selected yeast to bring out the best of its aromatic fresh fruity qualities. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis elegant Marlborough Pinot Gris has delightful aromas reminiscent of honeysuckle and lemon verbena, pear and peach, interwoven with citrus lemon and melon fruit flavours. Medium-bodied with a lovely oily texture, it bursts with flavours of peaches and pears, dappled with water melon and lemon. A fresh easy drinking style with classic lively acidity, finishing soft and silky.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMills Reef \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MarlboroughSub-regions_480x480.jpg?v=1699448390\" alt=\"Marlborough sub-regions\" style=\"margin-bottom: 16px; float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMarlborough sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"The winemaking team at Mills Reef\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MillsReef_1024x1024.png?v=1698049513\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MillsReef_1024x1024.png?v=1698049513\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e The winemaking team at Mills Reef \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMills Reef Winery was founded by the Preston family with a vision to produce high quality wines from Hawke's Bay. \u003cspan data-mce-fragment=\"1\"\u003eThe recognition that stunning Bordeaux-varietal red wines could be grown in a special inland area within Hawke's Bay, known today as Gimblett Gravels, was central to the success of Mills Reef.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe inaugural vintage was in 1989, the year they first leased the Mere Road vineyard in the Gimblett Gravels. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt was very much a family affair in the early days, all helping where necessary, including the winemaking role which was taken up by father-and-son team Paddy and Tim Preston. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1992 the family purchased a site on the outskirts of Tauranga, some 300 miles northwest of Hawke's Bay, and designed and built a winery that was officially opened in 1995. Fruit from the Hawke's Bay vineyards are harvested and transported to Tauranga for processing at the winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt that time, Paul Dawick also joined Mills Reef to share winemaking responsibilities with Tim Preston. They now share over 50 years of combined winemaking experience, with a particular specialist knowledge of the Hawke's Bay region. Under their tenure, Mills Reef has achieved national and international acclaim and has twice been awarded the title \"Champion NZ Winemaker\". \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe Vineyards\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Mere Road vineyard, the 'jewel in the crown', is the flagship vineyard. It is a 16 hectare block painstakingly managed for low yields to produce the very best grapes for the 'Elspeth' and 'Reserve' wines. It is sited in the renowned Gimblett Gravels and, as the vineyard name suggests, it is found on Mere Road at the westerly river end.\u003c\/p\u003e\n\u003cp\u003eThe Mere Road Vineyard was initially leased by Mills Reef in 1989. They subsequently purchased a 10 hectare portion in 1993, followed three years later by acquisition of the remaining 4 hectare block. The entire 16 hectare vineyard was then progressively replanted from 1993 through to 2001 with modern clones of varieties suited to the area; Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Syrah.\u003c\/p\u003e\n\u003cp\u003eThe recognition that stunning Bordeaux-varietal red wines could be grown in this special inland area within Hawke's Bay was central to the success of Mills Reef. It wasn't until 2001 that an 800 hectare area that included this vineyard was officially proclaimed as Gimblett Gravels.\u003c\/p\u003e\n\u003cp\u003eThe warm climate and deep stony free-draining soils are ideal conditions for growing Bordeaux varietals and Syrah. The viticulture is intensive with vines planted only a metre apart and grape yields kept incredibly low to ensure only the very best quality at harvest time. The wines from this special vineyard have garnered a long and fine award winning reputation - trophies, gold medals and five star awards. The vineyard is also rated by leading NZ wine critic Michael Cooper as one of New Zealands 'notable vineyards', an endorsement granted only after many years of producing consistently excellent wines.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn addition to the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMere Road Vineyard, \u003c\/span\u003eMills Reef also draws grapes from four other vineyards in the Hawke's Bay area.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eTasman Vineyard, also in the Gimblett Gravels, is a two-hectare plot planted with merlot for their Estate and Reserve labels. T\u003c\/span\u003ehe \u003cspan data-mce-fragment=\"1\"\u003eTrust Vineyard in the Gimblett Gravels is planted with Syrah (80%) and Cabernet Sauvignon (20%). The Sandy Road Vineyard is a coastal-influenced vineyard in the Meeanne district that is planted predominantly with Chardonnay. The Mangatahi  Vineyards are in the Ruahine foothills and their free-draining alluvial soils are planted to Pinot Gris and Sauvignon Blanc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eMills Reef Today\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMills Reef sold their\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eTauranga \u003c\/span\u003ewinery and relocated in 2020 to Leveret Estate, \u003cspan data-mce-fragment=\"1\"\u003eabout five kilometres south of Katikati, and the winery has been rebranded as Leveret \u0026amp; Mills Reef Winery. \u003c\/span\u003eMills Reef director Tim Preston said, \"We explored many site options, but the opportunity to team up with Leveret and create a Bay Of Plenty 'wine destination hub' certainly stood out as the preferred option. We have a lot of loyal followers here in Tauranga, so it’s great to be able to stay in the Bay of Plenty. The move will also give us access to some new vineyards and we look forward to exploring those options.\"\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896864706801,"sku":"","price":34.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Mills-Reef-Reserve-Marlborough-Pinot-Gris-2008.jpg?v=1675397722"},{"product_id":"moet-chandon-brut-imperial-nv-gift-box","title":"Moët \u0026 Chandon Brut Impérial NV (Gift Box)","description":"\u003cp\u003eMoët \u0026amp; Chandon Brut Impérial was first released in 1869 to celebrate the 100th anniversary of the birth of Napoleon Bonaparte, diminutive lover of bubbly. It is by far the biggest selling Champagne in the world - around 20 million bottles are produced each year, which is about 7% of Champagne’s total production. Brut Impérial is a blend of over 200 crus, of which 20% to 30% are reserve wines. It is an assemblage of Pinot Noir (30 to 40%), Pinot Meunier (30 to 40%) and Chardonnay (20 to 30%). Aged for a minimum of 2 years on lees. The dosage is 7g\/l.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A harmonious Champagne, with well-knit, mouthwatering acidity, offering hints of bread dough and spun honey that enrich flavors of black cherry, salted almond and preserved lemon. Not a powerhouse, but this shows good focus while remaining fine and creamy in texture. The minerally finish shows hints of smoke and oyster shell.\"  Wine Spectator\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Golden straw yellow with green highlights. A sparkling bouquet featuring the vibrant intensity of green apple and citrus fruit, the freshness of mineral nuances and white flowers and the elegance of blond notes (brioche, cereal, fresh nuts). A generous palate combining sumptuousness and subtlety, displaying the delicious sumptuousness of white-fleshed fruits (pear, peach, apple), the alluring caress of fine bubbles and the soft vivacity of citrus fruit and nuances of gooseberry.\"  \u003cstrong\u003eMoët \u0026amp; Chandon\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A harmonious Champagne, with well-knit, mouthwatering acidity, offering hints of bread dough and spun honey that enrich flavors of black cherry, salted almond and preserved lemon. Not a powerhouse, but this shows good focus while remaining fine and creamy in texture. The minerally finish shows hints of smoke and oyster shell. Pinot Noir, Pinot Meunier and Chardonnay. Drink now. Tasted 2023.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAlison Napjus, Wine Spectator - 92 points \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is showing aromas of apricots, grapefruit, pears and short crust. Some walnuts, too. Medium-bodied, with soft bubbles and tasty nut and pie crust notes at the end. Blend of pinot noir, meunier and chardonnay. 24 months on the lees. Tasted from a magnum bottle. Drink now. Tasted July 2023.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 91 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This Champagne gets better and better. It has a fine dryness with a crisp apple and citrus character. That goes with the touches of maturity that give the wine fine balance. Drink now. Tasted Jan 2023.\"  \u003cstrong\u003eRoger Voss, Wine Enthusiast – 90 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eImpérial NV\u003c\/h3\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_ChandonBrutImperial_1024x1024.png?v=1703389604\" alt=\"Moët \u0026amp; Chandon Brut Impérial NV\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_ChandonBrutImperial_1024x1024.png?v=1703389604\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Moët Imperial is a little bit of everything. That’s the beauty of that wine. There are so many elements involved. Maybe where a Vintage is for a certain special moment, for me Imperial is for \u003cem data-mce-fragment=\"1\"\u003eevery\u003c\/em\u003e moment. What I like about Imperial is the idea of spontaneity. Not being obliged to wait for a special occasion. Not being obliged to have the right temperature and the right glass, but just 'Let’s have a glass now.' And you know that if you have a glass of Imperial, you’ll be very happy with your glass. It’s the kind of champagne that always seduces and delights, whatever the circumstances.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year, we face the awesome challenge of re-creating the Moët \u0026amp; Chandon Impérial with the same recognisable taste that is beloved around the world, despite having to use grapes that, at each harvest, are never the same in aroma or ripeness. To achieve both consistency and quality, we accompany the process of winemaking at every stage, from the blending of still wines made from three grape varieties within months of the harvest, through the careful elaboration and the bottling of the same Champagne style at Moët \u0026amp; Chandon year after year.\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e \u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBenoît Gouez, Chef de Cave\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrut Impérial was first released in 1869 to celebrate the 100th anniversary of the birth of Napoleon Bonaparte, diminutive lover of bubbly and close personal friend of Jean-Rémy Moët, the gregarious vintner and grandson of house founder Claude Moët.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eIn its day, Impérial was something of a revolution. Less than one percent of champagne produced was labelled 'brut' (and even the brut of 1869 was much sweeter than today’s dry version). But the relative lightness of Brut Impérial - its elegance above all - has endured. Moët Impérial today is nothing short of an icon, its gold foil–wrapped bottle a universal symbol of celebration. \u003cspan data-mce-fragment=\"1\"\u003eIt is by far the biggest selling Champagne in the world - around 20 million bottles are produced each year, which is about 7% of Champagne’s total production.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrut Impérial is a blend of over 200 crus, of which 20% to 30% are reserve wines specially selected to enhance its maturity, complexity and constancy. The assemblage reflects the diversity and complementarity of the three grape varietals used; the full body of Pinot Noir (30 to 40%), the suppleness of Pinot Meunier (30 to 40%) and the finesse of Chardonnay (20 to 30%). The wine is aged for a minimum of 2 years on lees and sits for 6 months after disgorgement before release.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eImpérial has become fresher and less sweet over time.  When Benoît Gouez arrived in 1998 the dosage was 13g\/l. \"\u003cspan data-mce-fragment=\"1\"\u003eWe trialled it and found we preferred 11g\/l,\" he says, \"But we kept 13g\/l for customers.\" The dosage was subsequently reduced to 9g\/l and today sits at 7g\/l.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an article by Sam Kessler that appeared in The Oracle Time, April 2017. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDrinking champagne is easy, so much so that I find myself doing so without meaning to on all too many occasions. Making it on the other hand is far, far less so.\u003c\/p\u003e\n\u003cp\u003eMost educated epicureans are well aware that each bottle of champagne is a blend of different wines from different vineyards around the geographical region. Many even know the three main grapes that entails: Pinot Noir, Meunier and Chardonnay. Very few however really appreciate what that means for the winemakers themselves.\u003c\/p\u003e\n\u003cp\u003eIn the case of the world’s largest champagne house, Moet \u0026amp; Chandon, head winemaker Benoît Gouez has an unenviable task. We were fortunate enough to have a private tasting with Benoît and… well… we won’t be starting a champagne house any time soon.\u003c\/p\u003e\n\u003cp\u003eFor of all are the sheer number of wines that get used at Moet \u0026amp; Chandon. Three different grape varieties yes, but the sheer number of vineyards these come from is staggering. Each vineyard has its own unique terroir, the landscape that gives the grapes their characteristics. This in turn means that, even if each uses the same grapes and same quality of grape, the wines coming from each will be completely different.\u003c\/p\u003e\n\u003cp\u003eEven then, that’s never the case. Champagne has no uniform climate. It’s myriad different landscapes and terroir variances, not to mention weather that makes Britain seem consistent, all mean that every harvest is completely different.\u003c\/p\u003e\n\u003cp\u003eFor some wines this wouldn’t be a problem; indeed for some champagnes it’s not. Variance is what makes a vintage a vintage, a snapshot of the region on a given year. But imagine what that means for something like Moet Imperial.\u003c\/p\u003e\n\u003cp\u003eImperial is the signature of the house, the wine that defines its character to the world at large. In essence it’s the truest expression of what Moet \u0026amp; Chandon is. The key to that is consistency. Each It’s Benoît’s job to ensure that consistency in the face of all adversity. Fortunately for him, champagne has learned over the years that when one grape suffers, another flourishes. Where one year the Chardonnay gets destroyed by late frosts, the Pinot Noir is better than ever.year it must be the same, over and over without fail, regardless of the quality of grapes that year.\u003c\/p\u003e\n\u003cp\u003eThe trick that Benoît has mastered is how to balance the good with the bad. The same volume needs to be made after all, and the same elements have to go into it to create that consistent profile of Moet Imperial. Where one component wine is lacking in body, another needs to be positively overweight. Where on lacks acidity, another needs to be razor-sharp.\u003c\/p\u003e\n\u003cp\u003eDuring the course of the harvest and following winemaking period Benoît will sample hundreds and thousands of wine, equating to about 30 a day. He and his team of tasters will work through everything, pinpointing where each is strongest in order to better understand how they can fit into the Imperial puzzle.\u003c\/p\u003e\n\u003cp\u003eSo far so tricky, right? What we’ve yet to factor in however is the reserves. Reserves are the good wines that Benoît keeps each year, holding them back for a particular blend or in case of emergency. These can be a lifeline when the grapes of a particular harvest are lacking, adding some much-needed oomph to the blend.\u003c\/p\u003e\n\u003cp\u003eThey are not however something Moet can afford to go overboard with. There’s no guarantee that a wine of that quality will be replenished the next year. If it’s earmarked for a certain blend and there’s not enough to go around, disaster strikes. Reserves may be an invaluable resource, but they add yet another layer of complexity to an already-labyrinthine proposition.\u003c\/p\u003e\n\u003cp\u003eSo what’s Benoît’s secret to keeping the consistency of Imperial? Quite simply there isn’t one.  There’s no shortcut, no easy solution. Each year is fraught with next-to-impossible decisions, decisions that only experience can account for. Nobody knows Moet like Benoît, neither the profile of their wines nor the contents of their cellars. In short, there’s nobody alive that could do what he – and indeed the Chef de Cave of any champagne maison – can do.\u003c\/p\u003e\n\u003cp\u003eSo next time you buy a bottle of Imperial, next time someone questions the quality of a non-vintage over a vintage, just explain to them clearly and eloquently just how much work went into creating that beautifully balanced, invariably consistent bottle of wine. If you can’t… well, we’re probably in the same boat.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eChef de cave\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg alt=\"Moët \u0026amp; Chandon Chef de Cave Benoît Gouez\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveVincentChaperon_cf9fb087-be9f-46b6-8092-75b1cf09bdaa_1024x1024.png?v=1701554653\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eBenoît Gouez joined Moët \u0026amp; Chandon in 1998 as a winemaker and became the Chef de Cave in 2005 at only 35 years old. He's been in this role for 18 years, a mere blip in the House history dating back to 1743. Today he’s responsible for producing around 30 million bottles of champagne annually.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eBenoît did not grow up in the Champagne region in northeast France. He was raised in Saint-Lô in neighbouring Normandy, \"nowhere near a vineyard.\" He adds, \"I don’t view this as a weakness, but rather as an opportunity, because I don’t have the weight of tradition on my shoulders.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHis early interest was in science - he entered college in Montepellier in 1990, at the age of 20, to study agronomy. It was here he met his mentor, Denis Boubals, the professor of viticulture, and switched to viticulture and winemaking.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHis professional life began not in France but in the New World world. An internship at a winery in California’s Anderson Valley was followed by stints at wineries in Margaret River in Australia and Cloudy Bay in New Zealand.\u003c\/span\u003e These experiences made him, \"r\u003cspan data-mce-fragment=\"1\"\u003eealise that sometimes in France we can be fixated with regulations and the idea of 'vin de terroir', meaning the wine should express the place from where it originates. In the new world, the approach was different. It was more open to technical possibilities.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1998, at the age of 28,\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eBenoît \u003c\/span\u003earrived in Champagne and was appointed as assistant winemaker at \u003cspan data-mce-fragment=\"1\"\u003eMoët \u0026amp; Chandon. He had been attracted by the combination of technical skill and sensitivity at the Mison, the values of pleasure and sharing wine, and the opportunities to travel. Seven years later he was appointed Chef de Cave. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I’ve learnt a lot from Richard Geoffroy, the cellar master of Dom Pérignon. He taught me that, beyond technique, it’s the winemaker’s personal sensibility that gives a champagne its soul.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor \u003cspan data-mce-fragment=\"1\"\u003eBenoît, the most challenging aspect of the job is the production of the signature of the house, Moët \u0026amp; Chandon Impérial. \"Each year, we face the awesome challenge of re-creating the Moët \u0026amp; Chandon Impérial with the same recognisable taste that is beloved around the world, despite having to use grapes that, at each harvest, are never the same in aroma or ripeness. To achieve both consistency and quality, we accompany the process of winemaking at every stage, from the blending of still wines made from three grape varieties within months of the harvest, through the careful elaboration and the bottling of the same Champagne style at Moët \u0026amp; Chandon year after year.\"\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eAs for the biggest challenge facing the Champagne industry, he is in no doubt that it is adapting to climate change. \"If things continue to evolve as fast as they have in the past 30 years, the discussion of the style of champagne will be pointless; the impact on our lives will be much more important. And second, if you think about what makes champagne unique, it is not in our varieties, or the way we prune, or the way we press, or ferment, or blend, or age. That can be done exactly the same way anywhere in the world. The only thing that makes champagne unique is what is here and nowhere else: the soil and the climate. When you understand that, you start asking what can I do to preserve the local environment? In the past 10 years we have cut by half the use of water. We work a lot on energy. In the vineyards we don’t use insecticides at all. We have a plan to not use herbicides at all within the next three years. Our identity is in our terroir, so we have to respect it, we have to preserve it, we have to even improve it.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg alt=\"Moët \u0026amp; Chandon Vineyards\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_ChandonVineyards_1024x1024.png?v=1701553368\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eHow to pronounce\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eMoët \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Moët family makes it very clear that the 't' must be pronounced. It’s pronounced 'mo-wet' or 'moe-ette'. The Moët family is originally from the Netherlands and although they moved to France in the 1400s, they still tenaciously hold onto the Dutch pronunciation of their name. Quite brave in a country that would drop the consonant and pronounce the name 'Moe-ay'.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHistory\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMoët \u0026amp; Chandon's history began in 1743 when Claude Moët, a wine merchant in Épernay, founded the Maison Moët. Moët developed over the next few generations as a brand and a business, but it was his grandson Jean-Rémy Moët, who helped create and globalize the Moët identity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJean-Rémy Moët was a visionary who built his namesake brand into one of the largest winemakers in the Champagne region. He built the framework for Moët \u0026amp; Chandon’s standing today, including the very chateau housing its headquarters in the heart of Épernay in the Champagne region, and the brand’s vast cellars, which run for some 28 kilometres underneath the city centre and out toward the miles of vineyards. The brand is Jean-Rémy’s legacy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJean-Rémy became a close personal friend of Napoleon Bonaparte and their friendship had a huge influence on the fortunes of Moët. The two met in 1782 when Napolean was at military school in Brienne-le-Château and the younger Moët visited the school soliciting orders for the family business. The word 'Champagne' was music to Napoleon’s ears and the two boys became fast friends. After Napolean became Emperor he made a point of visiting the Moët house to stock up on cases of Champagne before every military campaign. Napoleon famously said, \"Champagne! In victory one deserves it, in defeat one needs it.\" After one terrible defeat, the Russian army plundered the cellars of Champagne and Jean-Rémy watched 600,000 bottles of Moët emptied by Russian soldiers camped on the premises. He didn't panic but instead recalled an old French proverb: 'Qui a bu, boira' or 'He who has drunk once will drink again.' Moët told all his friends, \"All of those soldiers who are ruining me today will make my fortune tomorrow. I’m letting them drink all they want. They will be hooked for life and become my best salesmen when they go back to their own country.\" He was right; the Moët business soared in those following years and among the clients clamoring for a taste were some of Napoleon’s famous adversaries, including the First Duke of Wellington and Frederick William III of Prussia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1832, nine years before Jean-Rémy died, his son \u003c\/span\u003eVictor Moët took over the business and was joined by brother-in-law Pierre-Gabriel Chandon. In 1833, the company was renamed Moët et Chandon.\u003c\/p\u003e\n\u003cp\u003eThe concept of vintage champagne or millésimé was introduced in 1840. Two years later in 1842,\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e99 years after the foundation of the House, \u003c\/span\u003eMoët marketed its first vintage. The current release Grand Vintage 2015 is the 76th vintage in the history of the House.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrut Impérial, the House's signature wine, was first released in 1869 to celebrate the 100th anniversary of the birth of Napoleon Bonaparte. Today it is by far the biggest selling Champagne in the world - around 20 million bottles are produced each year, which is about 7% of Champagne’s total production.\u003c\/span\u003e  \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1921, Moët \u0026amp; Chandon\u003c\/span\u003e\u003cspan\u003e bottled its first ever \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ecuvée de prestige \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003ealongside its regular vintage release. In 1937 they \u003c\/span\u003e\u003cspan\u003epurchased \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethe brand name 'Dom Pérignon' and released their 2021 prestige cuvée under that name. S\u003c\/span\u003e\u003cspan\u003eome 15 years ago, Dom Pérignon was 'separated' from Moët \u0026amp; Chandon and branded as a Champagne house in its own right.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMoët \u0026amp; Chandon featured in the first recorded instance of anyone popping open a bottle of champagne and spraying it on others. Dan Turney was handed a jeroboam of the House's champagne in 1967 after he won the 24-hour Le Mans race and immediately proceeded to open the bottle and spray its contents on himself and the crowd, starting the now-timeless tradition.\u003c\/p\u003e\n\u003cp\u003eMoet \u0026amp; Chandon merged with Hennessy Cognac in 1971 and then with \u003cspan data-mce-fragment=\"1\"\u003eluxury fashion brand \u003c\/span\u003eLouis Vuitton in 1987, to become  Louis-Vuitton-Moët-Hennessy (LVMH). LVMH is the world's largest and most successful purveyor of luxury goods, with an €80 billion revenue in 2022.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Moet \u0026amp; Chandon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_Chandon_1024x1024.png?v=1703551752\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMoët \u0026amp; Chandon own 1,190 hectares of calcareous vineyards in the Champane region, 50% of which are classified as Grand Cru and 25% as Premier Cru. This makes them the largest vineyard owner in Champagne. However, the grapes from their estate vineyards only supply around 25% of their production needs, forcing them to purchase the balance from growers outside of these lands.\u003c\/p\u003e\n\u003cp\u003eMoët \u0026amp; Chandon source their fruit from all the sub-regions of Champagne, namely Montagne de Reims, Côte des Blancs, Vallée de la Marne, Côte de Sézanne and Côte des Bar. In all, they have access to approximately 200 of the 323 crus in the region, including 100% of the 17 Grand Crus and 70% of the 44 Premiers Crus. This wide-range of vineyards allows the optimum selection of grapes, enabling them to maintain the constancy of Moët Impérial and the originality of Grand Vintage. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wines \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eBrut Impérial NV\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eBrut Impérial was first released in 1869 to celebrate the 100th anniversary of the birth of Napoleon Bonaparte, diminutive lover of bubbly and close personal friend of Jean-Rémy Moët, grandson of house founder Claude Moët. It is by far the biggest selling Champagne in the world - around 20 million bottles are produced each year, which is about 7% of Champagne’s total production.\u003c\/p\u003e\n\u003cp\u003eBrut Impérial is a blend of over 200 crus, of which 20% to 30% are reserve wines. It is an assemblage of Pinot Noir (30 to 40%), Pinot Meunier (30 to 40%) and Chardonnay (20 to 30%). The dosage is 7g\/l. Aged for a minimum of 2 years on lees.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eRosé Impérial NV\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eRosé Impérial, first released in 1996, is now the market leader of Rosé in Champagne. It is an assemblage of around 45% Pinot Noir, 35% Pinot Meunier and 10% Chardonnay. Depending on the year, 20% to 30% of the blend are reserve wines specially selected to enhance its intensity, subtlety and constancy. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eGrand Vintage \u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMoët \u0026amp; Chandon\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e marketed its first vintage champagne in 1842. The current release Grand Vintage 2015 is the 76th vintage in the history of the House.\u003c\/span\u003e Grand Vintage is a blend of the traditional varieties; Pinot Noir, Chardonnay and Pinot Meunier. Vintage wines are selected as the most interesting wines from the harvest, without thinking about house style.\u003c\/p\u003e\n\u003cp\u003eThe varietal blend varies year to year depending on vintage conditions as the base wines reflect the best qualities of the year’s harvest. For example, in 1999 Pinot Noir was the dominant varietal\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e(38%), in 2002 Chardonnay \u003c\/span\u003e(51%), while in in 2003 it was Pinot Meunier (43%).  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eDom Pérignon\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eDom Pérignon is named after a 17th century Benedictine monk who was Cellar Master at the Abbey of Hautvillers, near the town of Épernay. A\u003cspan data-mce-fragment=\"1\"\u003e vintage Champagne, it is a blend of approximately 50% Pinot Noir and 50% Chardonnay that showcases both the character of the year and the character of Dom Pérignon. \u003c\/span\u003eIt is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. Although owned by Moët \u0026amp; Chandon, Dom Pérignon is now branded as a Champagne house in its own right.* It is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before release.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e* It is listed here under Dom Pérignon, not Moët \u0026amp; Chandon.\u003c\/em\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896865657073,"sku":"","price":64.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/moet_chandon-brut-imperial-NVIN.jpg?v=1704250756"},{"product_id":"moet-chandon-grand-vintage-2008-gift-box","title":"Moët \u0026 Chandon Grand Vintage 2008 (Gift Box)","description":"\u003cp data-mce-fragment=\"1\"\u003eMoët \u0026amp; Chandon marketed its first vintage champagne in 1842. The 2008 Grand Vintage 2015 is the 70th vintage in the history of the House. Grand Vintage is a blend of the traditional varieties; Pinot Noir, Chardonnay and Pinot Meunier. The varietal blend varies year to year depending on vintage conditions as the base wines reflect the best qualities of the year’s harvest. The assemblage for the Grand Vintage 2008 was 40% Chardonnay, 37% Pinot Noir and 23% Pinot Meunier. The wine was aged on lees for 7 years in the cellars of Moët \u0026amp; Chandon. The dosage is 5g\/l.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"A superb bouquet, complex and harmonious. Lemon, citrus and blossom aromas. The palate is intense fine and dry, with a fluffy texture and lovely creaminess. There's a lot to like about it. Long, smooth finish and follow-through. Really lovely wine.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright pale yellow with glimmers of green. Fine, dynamic bead. Initial floral notes of linden, honeysuckle and acacia with citrus nuances evocative of bergamot and mandarin orange zest along with a dash of anise and green tomato. Following are notes of just-ripe stone fruits - white peach, nectarine and Mirabelle plums. The bouquet is completed by gentle scents of pastry, brioche, frangipane, almonds and vanilla with a slight hint of white pepper.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA both lively and buff palate. This vintage is vivacious and lively. The underlying acidity orients the linear, focused palate; the tautness is enveloped and channelled by the texture of succulent notes of white fruits which envelop and channel the freshness toward a vibrant, mouth-watering finish with a lingering note of citrus fruit.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMoët \u0026amp; Chandon\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, medium to full yellow hue, and a superb bouquet, complex and harmonious. Lemon, citrus and blossom aromas. The palate is intense fine and dry, with a fluffy texture and lovely creaminess. There's a lot to like about it. Long, smooth finish and follow-through. Really lovely wine. \u003cspan data-mce-fragment=\"1\"\u003eDrink 2016 to 2021.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Slightly reductive and gently toasty with more citrus fruits here and a tighter, more compressed and acid-fuelled palate. This has a very succulent, pulpy, bracing and crisp feel complemented by a super-refreshing finish. A great vintage for Moët\u003cspan data-mce-fragment=\"1\"\u003e. Drink now through to 2020+. A blend of 40% chardonnay, 37% pinot noir and 23% pinot meunier; the chardonnay definitely has a very assertive role here.\" \u003cstrong data-mce-fragment=\"1\"\u003e James Suckling, jamessuckling.com - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eSleek, with a smoky underpinning and a lively, detailed bead, this firm version offers flavors of black currant, toast, lemon curd and honey. Lingering finish. Drink now through 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAlison Napjus, Wine Spectator - 93 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrand vintage\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Moët \u0026amp; Chandon Grand Vintage\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_ChandonVintage_1024x1024.png?v=1703399906\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_ChandonVintage_1024x1024.png?v=1703399906\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1842, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e99 years after the foundation of the House, Moët \u0026amp; Chandon\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e marketed its first vintage champagne. The current release Grand Vintage 2015 is the 76th vintage in the history of the House.\u003c\/span\u003e Grand Vintage is a blend of the traditional varieties; Pinot Noir, Chardonnay and Pinot Meunier. The varietal blend varies year to year depending on vintage conditions as the base wines reflect the best qualities of the year’s harvest. For example, in 1999 Pinot Noir was the dominant varietal\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e(38%), in 2002 Chardonnay \u003c\/span\u003e(51%), while in in 2003 it was Pinot Meunier (43%). \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVintage wines are selected as the most interesting wines from the harvest, without thinking about house style. \"The idea is freedom to create more variation from one harvest to another,\" says Chef de Cave, Benoît Gouez. Since 2000, there has been a decision to release the vintage at 7 years rather than 5 years. D\u003c\/span\u003eosage was reduced from 11g\/l in 1998, to 9g\/l in 2000, to 5 g\/l in 2002. It has been kept at that level since then. Benoît has tried 2-3 g\/l dosage, but the wines age too fast. \"Sugar is a preservative,\" he says, \"even a little bit of it.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eI don't think low dosage makes a Champagne better. It is a question of harmony.\u003c\/span\u003e\"\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe following text is taken from an article by Essi Avellan MW that appeared in Club Oenologique, March 2023.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt was not until 1842, 99 years after the foundation of the house, that Moët \u0026amp; Chandon produced its first vintage Champagne. In total, a mere 13 vintages saw the light of day in the 19th century, followed by much more frequent releases in the 1900s. The major turning point came in 1921, when the house bottled its first ever Dom Pérignon cuvée alongside its regular vintage release. Between 1921 and 1943, the wine inside both iterations was in fact one and the same, and even after production diverged, the wines coexisted in the Moët \u0026amp; Chandon portfolio for several decades. Dom Pérignon, however, was the cuvée de prestige and attracted most of the attention, as well as rapidly increasing in production volume. Its success meant that the standard Moët vintage was edged out of the limelight. On the plus side, though, for those in the know, the quality of the Vintage was always there – and indeed, the wine could be seen as very much undervalued compared to its more famous cousin.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen, some 15 years ago, Dom Pérignon was separated from Moët \u0026amp; Chandon and branded as a Champagne house in its own right, Moët’s vintage release was renamed Grand Vintage (the first official vintage under that name being 2000) in pursuit of wider, premium recognition. The wine was even given a chance to shine fully as a late-disgorged Grand Vintage Collection, showcasing much older vintages in an idea comparable to the Dom Pérignon P2 and P3 releases. Thus, in many ways, the link between the two cuvées remains tight.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, Grand Vintage represents a small fraction of Moët \u0026amp; Chandon’s output, similar in proportion to many other houses’ vintage Champagne. As a result, chef de cave Benoît Gouez can focus solely on quality, with full freedom of expression and little pressure to declare it. In fact, Gouez says there are very few rules in the making of Grand Vintage. He uses base wines that reflect the best qualities of the year’s harvest from Moët’s incomparably rich source, meaning the varietal blend can vary greatly from vintage to vintage. Some blends are dominated by Pinot Noir and others by Chardonnay, but surprisingly, Meunier can play a key role, too. (In 2003, Meunier registered a 43% share, proving that there really are no recipes when it comes to Grand Vintage.)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis autumn, Moët \u0026amp; Chandon released its 76th vintage, from the sunny and dry 2015 season. The declaration of 2015 was expected, even if the vintage has proven to be less exciting than the initial hype suggested. After all, the house has never been shy of making vintage Champagne in warm years, and it can boast a fine track record of outstanding examples throughout its long history. Adapting to climate change is a key part of this, and Gouez’s era as head of winemaking has seen dosage levels markedly reduced – as a response not only to the changing climate but also to evolving consumer taste.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e‘I’m interested in showing a touch of noble bitterness in the wines, something beyond just acidity, for a more acquired taste,’ Gouez says in reference to the modest 5g\/l sugar addition for hot, potentially phenolic vintages. Moving the style away from the more crowd-pleasing aspects of the house’s non-vintage bottlings is evident in the 2015 Grand Vintage, while the Grand Vintage Rosé goes a step further in boldly expressing its warm vintage Pinot Noir red wine component in both colour and character.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAfter a lengthy maturation in the cellar, Moët \u0026amp; Chandon vintages are ready to be enjoyed on release, but they are by no means at their grandest at that point. Thanks to the meticulous, reductive winemaking style and vast sourcing options, Grand Vintages are among Champagne’s most ageworthy cuvées. This, I got to witness first-hand last autumn, when we celebrated a century of Moët vintages at the maison. Gouez himself handpicked two great vintages from each decade, from 2008 all the way back to the house’s legendary 1921. Composed mostly of long-lees-aged magnums disgorged in front of us, the traditional way, without freezing the bottle neck and with no added sugar (making the wines brut nature), this once-in-a-lifetime tasting was a liquid testament to the quality of Moët \u0026amp; Chandon vintages. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChef de cave\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Moët \u0026amp; Chandon Chef de Cave Benoît Gouez\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveVincentChaperon_cf9fb087-be9f-46b6-8092-75b1cf09bdaa_1024x1024.png?v=1701554653\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveVincentChaperon_cf9fb087-be9f-46b6-8092-75b1cf09bdaa_1024x1024.png?v=1701554653\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eBenoît Gouez joined Moët \u0026amp; Chandon in 1998 as a winemaker and became the Chef de Cave in 2005 at only 35 years old. He's been in this role for 18 years, a mere blip in the House history dating back to 1743. Today he’s responsible for producing around 30 million bottles of champagne annually.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBenoît did not grow up in the Champagne region in northeast France. He was raised in Saint-Lô in neighbouring Normandy, \"nowhere near a vineyard.\" He adds, \"I don’t view this as a weakness, but rather as an opportunity, because I don’t have the weight of tradition on my shoulders.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHis early interest was in science - he entered college in Montepellier in 1990, at the age of 20, to study agronomy. It was here he met his mentor, Denis Boubals, the professor of viticulture, and switched to viticulture and winemaking.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHis professional life began not in France but in the New World world. An internship at a winery in California’s Anderson Valley was followed by stints at wineries in Margaret River in Australia and Cloudy Bay in New Zealand.\u003c\/span\u003e These experiences made him, \"r\u003cspan data-mce-fragment=\"1\"\u003eealise that sometimes in France we can be fixated with regulations and the idea of 'vin de terroir', meaning the wine should express the place from where it originates. In the new world, the approach was different. It was more open to technical possibilities.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1998, at the age of 28,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eBenoît \u003c\/span\u003earrived in Champagne and was appointed as assistant winemaker at \u003cspan data-mce-fragment=\"1\"\u003eMoët \u0026amp; Chandon. He had been attracted by the combination of technical skill and sensitivity at the Mison, the values of pleasure and sharing wine, and the opportunities to travel. Seven years later he was appointed Chef de Cave. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I’ve learnt a lot from Richard Geoffroy, the cellar master of Dom Pérignon. He taught me that, beyond technique, it’s the winemaker’s personal sensibility that gives a champagne its soul.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor \u003cspan data-mce-fragment=\"1\"\u003eBenoît, the most challenging aspect of the job is the production of the signature of the house, Moët \u0026amp; Chandon Impérial. \"Each year, we face the awesome challenge of re-creating the Moët \u0026amp; Chandon Impérial with the same recognisable taste that is beloved around the world, despite having to use grapes that, at each harvest, are never the same in aroma or ripeness. To achieve both consistency and quality, we accompany the process of winemaking at every stage, from the blending of still wines made from three grape varieties within months of the harvest, through the careful elaboration and the bottling of the same Champagne style at Moët \u0026amp; Chandon year after year.\"\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs for the biggest challenge facing the Champagne industry, he is in no doubt that it is adapting to climate change. \"If things continue to evolve as fast as they have in the past 30 years, the discussion of the style of champagne will be pointless; the impact on our lives will be much more important. And second, if you think about what makes champagne unique, it is not in our varieties, or the way we prune, or the way we press, or ferment, or blend, or age. That can be done exactly the same way anywhere in the world. The only thing that makes champagne unique is what is here and nowhere else: the soil and the climate. When you understand that, you start asking what can I do to preserve the local environment? In the past 10 years we have cut by half the use of water. We work a lot on energy. In the vineyards we don’t use insecticides at all. We have a plan to not use herbicides at all within the next three years. Our identity is in our terroir, so we have to respect it, we have to preserve it, we have to even improve it.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Moët \u0026amp; Chandon Vineyards\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_ChandonVineyards_1024x1024.png?v=1701553368\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_ChandonVineyards_1024x1024.png?v=1701553368\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHow to pronounce\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMoët \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Moët family makes it very clear that the 't' must be pronounced. It’s pronounced 'mo-wet' or 'moe-ette'. The Moët family is originally from the Netherlands and although they moved to France in the 1400s, they still tenaciously hold onto the Dutch pronunciation of their name. Quite brave in a country that would drop the consonant and pronounce the name 'Moe-ay'.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHistory\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMoët \u0026amp; Chandon's history began in 1743 when Claude Moët, a wine merchant in Épernay, founded the Maison Moët. Moët developed over the next few generations as a brand and a business, but it was his grandson Jean-Rémy Moët, who helped create and globalize the Moët identity.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJean-Rémy Moët was a visionary who built his namesake brand into one of the largest winemakers in the Champagne region. He built the framework for Moët \u0026amp; Chandon’s standing today, including the very chateau housing its headquarters in the heart of Épernay in the Champagne region, and the brand’s vast cellars, which run for some 28 kilometres underneath the city centre and out toward the miles of vineyards. The brand is Jean-Rémy’s legacy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJean-Rémy became a close personal friend of Napoleon Bonaparte and their friendship had a huge influence on the fortunes of Moët. The two met in 1782 when Napolean was at military school in Brienne-le-Château and the younger Moët visited the school soliciting orders for the family business. The word 'Champagne' was music to Napoleon’s ears and the two boys became fast friends. After Napolean became Emperor he made a point of visiting the Moët house to stock up on cases of Champagne before every military campaign. Napoleon famously said, \"Champagne! In victory one deserves it, in defeat one needs it.\" After one terrible defeat, the Russian army plundered the cellars of Champagne and Jean-Rémy watched 600,000 bottles of Moët emptied by Russian soldiers camped on the premises. He didn't panic but instead recalled an old French proverb: 'Qui a bu, boira' or 'He who has drunk once will drink again.' Moët told all his friends, \"All of those soldiers who are ruining me today will make my fortune tomorrow. I’m letting them drink all they want. They will be hooked for life and become my best salesmen when they go back to their own country.\" He was right; the Moët business soared in those following years and among the clients clamoring for a taste were some of Napoleon’s famous adversaries, including the First Duke of Wellington and Frederick William III of Prussia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1832, nine years before Jean-Rémy died, his son \u003c\/span\u003eVictor Moët took over the business and was joined by brother-in-law Pierre-Gabriel Chandon. In 1833, the company was renamed Moët et Chandon.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe concept of vintage champagne or millésimé was introduced in 1840. Two years later in 1842,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e99 years after the foundation of the House, \u003c\/span\u003eMoët marketed its first vintage. The current release Grand Vintage 2015 is the 76th vintage in the history of the House.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrut Impérial, the House's signature wine, was first released in 1869 to celebrate the 100th anniversary of the birth of Napoleon Bonaparte. Today it is by far the biggest selling Champagne in the world - around 20 million bottles are produced each year, which is about 7% of Champagne’s total production.\u003c\/span\u003e  \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1921, Moët \u0026amp; Chandon\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e bottled its first ever \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ecuvée de prestige \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003ealongside its regular vintage release. In 1937 they \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epurchased \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethe brand name 'Dom Pérignon' and released their 2021 prestige cuvée under that name. S\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eome 15 years ago, Dom Pérignon was 'separated' from Moët \u0026amp; Chandon and branded as a Champagne house in its own right.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMoët \u0026amp; Chandon featured in the first recorded instance of anyone popping open a bottle of champagne and spraying it on others. Dan Turney was handed a jeroboam of the House's champagne in 1967 after he won the 24-hour Le Mans race and immediately proceeded to open the bottle and spray its contents on himself and the crowd, starting the now-timeless tradition.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMoet \u0026amp; Chandon merged with Hennessy Cognac in 1971 and then with \u003cspan data-mce-fragment=\"1\"\u003eluxury fashion brand \u003c\/span\u003eLouis Vuitton in 1987, to become  Louis-Vuitton-Moët-Hennessy (LVMH). LVMH is the world's largest and most successful purveyor of luxury goods, with an €80 billion revenue in 2022.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Moet \u0026amp; Chandon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_Chandon_1024x1024.png?v=1703551752\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_Chandon_1024x1024.png?v=1703551752\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMoët \u0026amp; Chandon own 1,190 hectares of calcareous vineyards in the Champane region, 50% of which are classified as Grand Cru and 25% as Premier Cru. This makes them the largest vineyard owner in Champagne. However, the grapes from their estate vineyards only supply around 25% of their production needs, forcing them to purchase the balance from growers outside of these lands.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMoët \u0026amp; Chandon source their fruit from all the sub-regions of Champagne, namely Montagne de Reims, Côte des Blancs, Vallée de la Marne, Côte de Sézanne and Côte des Bar. In all, they have access to approximately 200 of the 323 crus in the region, including 100% of the 17 Grand Crus and 70% of the 44 Premiers Crus. This wide-range of vineyards allows the optimum selection of grapes, enabling them to maintain the constancy of Moët Impérial and the originality of Grand Vintage. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Wines \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eBrut Impérial NV\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003eBrut Impérial was first released in 1869 to celebrate the 100th anniversary of the birth of Napoleon Bonaparte, diminutive lover of bubbly and close personal friend of Jean-Rémy Moët, grandson of house founder Claude Moët. It is by far the biggest selling Champagne in the world - around 20 million bottles are produced each year, which is about 7% of Champagne’s total production.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBrut Impérial is a blend of over 200 crus, of which 20% to 30% are reserve wines. It is an assemblage of Pinot Noir (30 to 40%), Pinot Meunier (30 to 40%) and Chardonnay (20 to 30%). The dosage is 7g\/l. Aged for a minimum of 2 years on lees.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRosé Impérial NV\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eRosé Impérial, first released in 1996, is now the market leader of Rosé in Champagne. It is an assemblage of around 45% Pinot Noir, 35% Pinot Meunier and 10% Chardonnay. Depending on the year, 20% to 30% of the blend are reserve wines specially selected to enhance its intensity, subtlety and constancy. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eGrand Vintage \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMoët \u0026amp; Chandon\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e marketed its first vintage champagne in 1842. The current release Grand Vintage 2015 is the 76th vintage in the history of the House.\u003c\/span\u003e Grand Vintage is a blend of the traditional varieties; Pinot Noir, Chardonnay and Pinot Meunier. Vintage wines are selected as the most interesting wines from the harvest, without thinking about house style.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe varietal blend varies year to year depending on vintage conditions as the base wines reflect the best qualities of the year’s harvest. For example, in 1999 Pinot Noir was the dominant varietal\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e(38%), in 2002 Chardonnay \u003c\/span\u003e(51%), while in in 2003 it was Pinot Meunier (43%).  \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eDom Pérignon\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003eDom Pérignon is named after a 17th century Benedictine monk who was Cellar Master at the Abbey of Hautvillers, near the town of Épernay. A\u003cspan data-mce-fragment=\"1\"\u003e vintage Champagne, it is a blend of approximately 50% Pinot Noir and 50% Chardonnay that showcases both the character of the year and the character of Dom Pérignon. \u003c\/span\u003eIt is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. Although owned by Moët \u0026amp; Chandon, Dom Pérignon is now branded as a Champagne house in its own right.* It is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before release.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e* It is listed here under Dom Pérignon, not Moët \u0026amp; Chandon.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896865722609,"sku":"","price":195.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/moet_chandon-grand-vintage-2008_daf34dac-3d45-49e4-bb4f-2c9c109ca7a0.jpg?v=1697176615"},{"product_id":"moet-chandon-rose-imperial-nv-gift-box","title":"Moët \u0026 Chandon Rosé Impérial NV (Gift Box)","description":"\u003cp\u003e\u003cspan\u003eMoët \u0026amp; Chandon Rosé Impérial, first released in 1996, is now the market leader of Rosé in Champagne. The Rosé is a blend of around 45% Pinot Noir, 35% Pinot Meunier and 10% Chardonnay. Depending on the year, 20% to 30% of the blend are reserve wines specially selected to enhance its intensity, subtlety and constancy. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The Champagne has hints of red fruits going along with lemon freshness. There is a fine tangy character that gives the wine a crisp aftertaste.\"  Roger Voss\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe majority of the Pinot Noir and Pinot Meunier is vinified as white and the balance (13%) is vinified as red to produce a consistent and stable rosé colour in the finished Champagne. The wine is aged for 21 months on lees and sits for 3 months after disgorgement before release. The dosage is 9g\/l. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rosé Impérial is a spontaneous, radiant, romantic expression of the Moët \u0026amp; Chandon style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity. Pink with amber highlights. \u003c\/span\u003eA lively, intense bouquet of red fruits (wild strawberry, raspberry, cherry), floral nuances of rose and a slight hint of pepper. An expressive palate combining intensity and suppleness. Displays the juicy, persistent intensity of berries (strawberry, raspberry, redcurrant), the fleshiness and firmness of peach and the freshness of a subtle note of menthol.\"  \u003cstrong\u003eMoët \u0026amp; Chandon\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A creamy Champagne, with pleasing buoyancy to its acidic frame - a springboard for flavors of raspberry coulis, salted Marcona almond, pastry cream and smoke. Reveals hints of pink grapefruit peel and anise on the finish. Pinot Noir, Pinot Meunier and Chardonnay. Drink now. Tasted 2023.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAlison Napjus, Wine Spectator - 92 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Salmon-orange color with aromas of raspberries, strawberries, pomegranates and pink grapefruit. Bright and fruity with creamy bubbles. Lively. Very gently off-dry. Blend of pinot noir, pinot meunier and chardonnay, with red wine from pinot noir and pinot meunier. 21 months on lees. Drink now. Tasted July 2023.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 91 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The Champagne has hints of red fruits going along with lemon freshness. There is a fine tangy character that gives the wine a crisp aftertaste. Drink now. Tasted Jan 2023.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoger Voss, Wine Enthusiast – 90 points\u003c\/strong\u003e  \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRosé Impérial NV \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_ChandonRoseImperialNV_1024x1024.png?v=1703584048\" alt=\"Moët \u0026amp; Chandon Rosé Impérial NV\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_ChandonRoseImperialNV_1024x1024.png?v=1703584048\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an article by Anne Krebiehl MW that appeared in The Buyer, March 2020.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt was a first for Moët \u0026amp; Chandon. A tasting in which, to demonstrate in detail how its rosé Champagnes are made, it presented to the press every style of red wine it uses in the various cuvées. Anne Krebiehl MW hears from Benoît Gouez, chef de cave, why rosé used to only be available as a vintage wine and how, through thermovinification, Moët \u0026amp; Chandon has not only managed to reduce the amount of red wines needed in its rosé, but has allowed the house to achieve tender, aperitif-like rosé Champagne. Krebiehl analyses the red wines, and tastes the current release of Rosé Imperial NV to see why it has relatively recently become the market leader.\u003c\/p\u003e\n\u003cp\u003e\"Welcome to a world premiere,\" said Benoît Gouez, chef de cave at Moët \u0026amp; Chandon. He was in London for a tasting of the red base wines that are key to Moët \u0026amp; Chandon’s market-leading rosé Champagne range. \"In the past we have done some base wine tastings, with one or two red wines, but this is the first time we organise a tasting of not all of our red wines, but at least of every style of our red wines. This tasting is to show the vision, philosophy and strategy behind our rosé Champagnes.\"\u003c\/p\u003e\n\u003cp\u003eGouez explained that Moët \u0026amp; Chandon with its Rosé Impérial is the market leader of the pink stuff in Champagne. While Moët’s records show that rosé has been made since at least the late 18thcentury – an order of 1796 'Rozé' Champagne dating to 1801 is the proof – it never played a big role until the 1990s.\u003c\/p\u003e\n\u003cp\u003e\"In 1988 rosé production was 2-3 %, not only for Moët but across Champagne,\" he said. \"The biggest challenge for making rosé is making decent red wines in Champagne, because we don’t have the right climate, so historically it was only in the best vintages that we made these wines. For a long time we only had vintage rosé.\"\u003c\/p\u003e\n\u003cp\u003eThe house then launched its Rosé Impérial in 1996 and has since added Nectar Impérial Rosé and Ice Impérial Rosé. These four wines (including Grand Vintage Rosé) today represent 20% of production, Gouez said. While nobody at Moët \u0026amp; Chandon ever reveals production figures, we know that they are in the millions – and making rosé on that scale thus requires serious amounts of red wine to provide that alluring and popular pink tinge.\u003c\/p\u003e\n\u003cp\u003eTwo wineries are thus dedicated to red wine production. One in Epernay which was 'redeveloped' in 2006; another in the southern Pinot Noir stronghold of Champagne, the Aube (sub-region of Côte des Bar), opened in 2014.\u003c\/p\u003e\n\u003cp\u003e\"The idea is to continue to diversify our grape supply,\" Gouez said. \"Both Pinot Noir and Pinot Meunier are vinified as red wines, more or less of each, depending on which is better suited in any particular year.\" The vineyards where fruit is destined for the production of red wine are pruned shorter for lower yields: the aim is between eight to ten tons\/ha whereas for white-vinified base wines yields of 11-12 tons\/ha are fine. They are also harvested with a higher potential ABV of 11%.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sets Moët \u0026amp; Chandon apart is their use of thermovinification.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThermovinification is a technique developed in the 1970s to make wine from poor-quality red grapes. It works because heat disables the colour-destroying enzyme laccase present in botrytised grapes. Thermovinification thus has a bad name: it was and still is used to turn sub-standard, rot-affected grapes into easy-drinking reds. At Moët \u0026amp; Chandon, however, it is a way of producing the necessary amount of red base wines with very particular traits, or, as Gouez puts it: \"A positive and premium way of using thermovinification – it’s a way to generate a certain profile and a certain style. We create nuances that help to keep the balance right and keep a consistent character.\"\u003c\/p\u003e\n\u003cp\u003eGouez then explained the process: \"We have dedicated plots in the vineyards. For Pinot Meunier it is the Vallée de la Marne from our own estate, for Pinot Noir it is in the Aube with contracted partners. We rely on our growers and set them targets in terms of maturity and quality,\" he said.\u003c\/p\u003e\n\u003cp\u003eOnce harvested, the grapes are \"destemmed and heated to 70°C. At this temperature two things will happen: proteins are degraded by heat, especially the botrytis enzymes. Also, the cells of the skins explode and we have access to most if not all anthocyanins and most of the aromatic precursors. We macerate for two hours and then we press. There is very little tannic extraction. There is a little settling, but all the vinification happens in liquid phase, there is no further contact with the skins at all. So we have a lot of control.\"\u003c\/p\u003e\n\u003cp\u003eHe noted that these red wines are fermented at the same cool temperatures - at 18°C - as the white base wines. \"The reason for this is that we discovered that we extract and then reveal a lot of thiol precursors.\" Thiols are volatile, aromatic compounds which are, for example, largely responsible for the heady, leafy, tropical notes in Sauvignon Blanc. \"We realised that in our Pinot Noir, Pinot Meunier and Chardonnay we have thiol precursors, expressions of 3 MH and 3MHA [3-mercaptohexanol and 3-mercaptohexyl acetate which are created during fermentation from precursors in the must]. It has become a signature of our rosé, we are the only ones to use this.\"\u003c\/p\u003e\n\u003cp\u003eThermovinification thus allows high extraction of colour and flavour precursors with very little phenolic extraction. \"As we don’t macerate, we have wines that are very light on the palate,\" Gouez explained. \"That is what we are looking for. In the case of Rosé Impérial we want to keep it very aperitif-like, we want to keep it as tender as possible, so we do that on purpose.\"\u003c\/p\u003e\n\u003cp\u003eThe strategy works. Gouez noted that in the past, 25% of red wine was needed in the blend to produce a consistent and stable rosé colour in the finished Champagne. Today the percentage of red wine in Moët \u0026amp; Chandon’s rosé Champagnes is 9% for Grand Vintage and 13% for the non-vintage blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaceration and vinification on skins \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHowever, thermovinification is only one part of the game. Red wines are also made by maceration and vinification on skins. The wines destined for Grand Vintage Rosé are mostly sourced in Aÿ but also in Bouzy and Verzenay. The process is different, and grapes are usually sourced from older vines.\u003c\/p\u003e\n\u003cp\u003eGouez explained: \"They are harvested at 12% ABV. We sort at picking, then again at a sorting table, the grapes are fully destemmed, and receive a short maceration of seven to eight days. We start first with pumping over, then plunging down, usually two to three times in the first two days, the idea is to extract what comes easily, but when we start tasting some greenness and harshness, we stop. We rack, we press, we centrifuge and then we inoculate for fermentation and malo-lactic fermentation.\"\u003c\/p\u003e\n\u003cp\u003e\"Usually we produce 50% more volume than we need so we always have some extra Pinot Noir macerated that finishes up in the vintage Champagne. We want to be sure to have the choice in the end. This year we have made six tanks, four will be used. The rest will go into the Impérial.\"\u003c\/p\u003e\n\u003cp\u003eAll of the reds shown were vinified in tank and had no contact with wood at all.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eGlass 1: Pinot Meunier 2019 – thermovinified – from the western end of the Marne Valley: \u003c\/strong\u003e\u003c\/span\u003every fragrant, leafy, lifted, and so fresh, the wine almost seems raw. Very up-front, youthful and aromatic on the nose. The palate is gentle, light, pliable.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eGlass 2: Pinot Noir 2019 – thermovinified – from the Aube:\u003c\/strong\u003e \u003c\/span\u003eThis has a rounder, riper aspect. There is something cherryish on the nose. The palate reveals lovely acid, soft structure and it seems more together, more subdued than the Pinot Meunier. Very juicy, slender, red-fruited.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eGlass 3: Pinot Noir 2019 – macerated – from the Aube:\u003c\/strong\u003e\u003c\/span\u003e The nose is rather reduced, initially even a little pongy. The palate is rather fine-boned in structure. Light-bodied, juicy, seems rounder and riper.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eGlass 4: Pinot Noir 2019 – macerated – from the Marne Valley:\u003c\/strong\u003e\u003c\/span\u003e Fragrant, coniferous, fresh, vivid, slender, still some residual CO2. Lovely, structure, gentle depth, roundness, flesh, poise. With air even a hint of liquorice.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eGlass 5: Reserve base wine: Pinot Noir 2018 – macerated – from the Aube:\u003c\/strong\u003e \u003c\/span\u003eHas the compact body, that heart of fruit, that dash of cherry. With air, the nose wakes up to show some spiciness, some resonance. Gouez later reveals that it is from the same plot in Neuville-sur-Seine in the Aube as Glass 3 – the reductive 2019 Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\"The first two wines are exactly what we are looking for,\" Gouez said. \"But they are not made for ageing, we cannot keep them in reserve as they don’t have the structure, the weight and the colour stability to age for two or three years and their aromas are mainly thiols.\" He noted, however, that once in a blend their colour is more stable. He said there are about twenty reds in that style and another twenty in the style of the second glass. The thermovinified wines are all destined for the non-vintage wines. \"Here we play with different things: the variety, the origin, the process,\" Gouez said. \"This is not only about quality and quantity but also diversity. The more nuances we have at our disposal, the more options we have for blending. Nectar Rosé, Ice Rosé and Rosé Impérial have to be consistent.\"\u003c\/p\u003e\n\u003cp\u003eOnce again he harked back to the past and said that historically there used to be two distinct rosé styles: one very vinous, very rich; the other very pale and light. When Rosé Impérial was first launched in 1996 the idea was \"to produce a non-vintage Rosé every year, with consistency – and it was to be a synthesis of the two styles: as intense in colour as the vinous style but as light and tender as the pale style. Hence the use of Meunier and the use of thermovinification.\"\u003c\/p\u003e\n\u003cp\u003e\"The wines are different, but with the reserves we can keep the style consistent, our aim is to make the best possible red wine,\" he said. \"Our plan is to have at least 1.5 years of red in advance, just in case we don’t produce any reds.\" This, for instance, happened in 2017 when no red wines were made at all.\u003c\/p\u003e\n\u003cp\u003eTo allow us to make our own blends during the tasting, Gouez had also brought a white base wine. However, it was not the base that will be used for the Rosé Impérial but the base for the white Impérial. The two flagship wines use a different base. Gouez explains that the white base for the Rosé Impérial \"has more asperity because the red wines are quite mild and soft, so we need a white base that has a little more structure and acidity to accommodate the reds.\"\u003c\/p\u003e\n\u003cp\u003eThe base for the white Brut Impérial is composed of 42% Pinot Noir, 32% Pinot Meunier and 26% Chardonnay. 55% of the wines is based on 2019, 45% from the previous vintage 2018. It tastes fresh but mellow, was blended in January and is currently being bottled. When I added a good dollop of the 2019 Marne Valley macerated Pinot Noir, it became a beautifully rounded wine with a hint of spice. Currently both the white and the Rosé Impérial have a dosage of 7g\/l.\u003c\/p\u003e\n\u003cp\u003eNow it was time to taste the finished Rosé Impérial: the primary notes that were so evident in the thermovinified reds reappeared – they give this bestseller its appetising, fruity nose. Gouez had made his case: he showed us all the elements that go into his rosé and revealed the techniques that make such quantities of consistent rosé Champagne possible.\u003c\/p\u003e\n\u003cp\u003eHarnessing thermovinification to make such fruity reds is their competitive advantage. “It is for this reason that we made these choices that have been progressively refined and made more sophisticated,” Gouez said. His openness is to be commended.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896865755377,"sku":"","price":85.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/moet_chandon-rose-imperial-NVIN_9375f786-ffe2-44cd-980e-1ee384c329d7.jpg?v=1704250838"},{"product_id":"monchiero-langhe-nebbiolo-doc-2015","title":"Monchiero Langhe Nebbiolo DOC 2015","description":"\u003cp class=\"MsoNormal\"\u003eAzienda Agricola Monchiero is one of the best kept secrets of Piedmont. Nestled in the picturesque commune of Castiglione Falletto in the Barolo region, it is surrounded by some of the greatest terroir you will find in all of Piedmont. There's a belt of vineyards in Castiglione Falletto that some refer to as the Chambolle-Musigny of Piedmont and Monchiero sits right within this patch. The wines from this exceptional producer are complex and elegant, with incredible balance and purity of fruit.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFruit for the Langhe Nebbiolo comes from vineyards located in the township of Castiglione Falletto. The parts of these vineyards that aren't within the Barolo appellation go under the Langhe Nebbiolo name. The vast majority of the fruit is from just one site, a vineyard in between the Monprivato and Bricco Boschis crus - outrageous terroir for Langhe Nebbiolo. \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"A very good vintage in Piedmont, is 2015. Lovely perfume here, a bit of liquorice root and potpourri, red fruits mainly. Medium to full bodied, fresh and red fruited, plenty of open-weave grainy tannin with a fine sandy grip on the long finish. Good now, though I suspect it has a little bit more to offer.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Some élevage in wood is allowed, from about six months to a year. The Langhe Nebbiolo has a fine structure, for all intents a Barola but with a very different élevage. The terrain veers slightly towards the colder parts of the vineyard, so the wine doesn't acquire the characteristic Barolo features. It does however have this excellent structure and very good acidity that reward the drinker after just a few months of barrel ageing.\"  \u003cstrong\u003eVittorio Monchiero\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Vittorio Monchiero discusses his Langhe Nebbiolo\" href=\"https:\/\/player.vimeo.com\/external\/331454361.hd.mp4?s=258a6e6edbadee324e6877a99e7775ef3a7abb7e\u0026amp;profile_id=175\" target=\"_blank\"\u003e\u003cimg style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Monchiero_Langhe_Nebbiolo_Video_480x480.jpg?v=1716549339\" alt=\"Vittorio Monchiero discusses his Langhe Nebbiolo\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Monchiero_Langhe_Nebbiolo_Video_480x480.jpg?v=1716549339\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eVittorio Monchiero discusses his Langhe Nebbiolo\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"I love this wine. \u003cspan data-mce-fragment=\"1\"\u003eFragrant l\u003c\/span\u003eifted cherry fruit aromas lead into a beautifully balanced palate of morello cherry, fennel seed and savoury, spicy notes. Fine, supple, sophisticated tannins round off the very long palate. Will cellar for well over a decade. 2015 is a superb year in Piedmont and it shows in this wine that the Monchiero family calls 'baby Barolo'. Great value.\"  \u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eNick Munday, Canterbury Wines - 95 points and Special Value Wine  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI Symbol',sans-serif; mso-bidi-font-family: 'Segoe UI Symbol'; color: #f9e00c;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI Symbol',sans-serif; mso-bidi-font-family: 'Segoe UI Symbol'; color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #f9e00c;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #f9e00c;\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A very good vintage in Piedmont, is 2015. This producer is based in Castiglione Falletto. Lovely perfume here, a bit of liquorice root and potpourri, red fruits mainly. Medium to full bodied, fresh and red fruited, plenty of open-weave grainy tannin with a fine sandy grip on the long finish. Good now, though I suspect it has a little bit more to offer\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2017-2027+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front – 92+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Canterbury Wines\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePiedmont Nebbiolo\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Piedmont wine region is located in the north-west corner of Italy. The name Piemonte means \"at the foot of the mountains\", the mountains in this case being the Alps. Piedmont is just Italy’s seventh largest wine region, but what it lacks in quantity it makes up for in quality.\u003c\/p\u003e\n\u003cp\u003ePiedmont is famous for its Nebbiolo wines. Nebbiolo, the most exalted wine variety of Piedmont, gets its name from the Italian word for 'fog', \u003cem\u003enebbia\u003c\/em\u003e. During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where the Nebbiolo vineyards are located. The Nebbiolo heartland is the tiny Barolo production zone, a cluster of fog-prone hills around the village of the same name.\u003c\/p\u003e\n\u003cp\u003eNebbiolo is early-budding, but also late-ripening. It needs good weather and lots of sunlight to achieve full ripeness, which is why the best vineyards for growing Nebbiolo are located on hillsides that are exposed to plenty of sunlight. Hence the suitability of the slopes of the Langhe hills near the town of Alba. Nebbiolo is only planted on the hills at an altitude above 250m, as fog hangs over lower vineyards for large parts of the day and there is no chance of making decent wine from this late-ripening variety if it is not exposed to maximum sunshine. The lower vineyards are generally planted with Barbera or Dolcetto.\u003c\/p\u003e\n\u003cp\u003eSoil types also play a crucial role. Nebbiolo thrives on calcareous marl, a lime-rich mudstone that is found on the right bank of the Tanaro River, home to the famous appellations Barolo and Barbaresco. Nebbiolo grapes grown on other soil types tend to make wines that are not as aromatic and elegant.\u003c\/p\u003e\n\u003cp\u003eNebbiolo produces a full-bodied wine with high levels of acidity and tannin, particularly when it is young - at odds with its light colour. It also has great aging potential – particularly the Barbaresco and Barolo wines that garner the highest price tags.\u003c\/p\u003e\n\u003cp\u003eThe two highest classifications of wines produced from Nebbiolo in Piedmont are the DOCG denomination \u003cem\u003eDenominazione di Origine Controllata e Garantita\u003c\/em\u003e (Denomination of Controlled and Guaranteed Origin) and the DOC denomination \u003cem\u003eDenominazione d'Origine Controllata\u003c\/em\u003e (Denomination of Controlled Origin).\u003c\/p\u003e\n\u003cp\u003eIn total, there are seventeen DOCG and DOC wines made in Piedmont. The five applicable to Nebbiolo are Barolo DOCG, Barbaresco DOCG and Nebbiolo d’Alba DOC (which must be made from 100% Nebbiolo) and Roero DOCG and Langhe Nebbiolo DOC (which must be made from at least 85% Nebbiolo).\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" data-mce-style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e \u003cstrong\u003eDOCG and DOC Nebbiolo production zones in Piedmont\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarolo DOCG\u003c\/strong\u003e is perhaps the most famous Nebbiolo wine. Its name derives from the small town in the heart of the Barolo production zone, but it is produced in eleven communes around the larger hillside towns in the area. Barolo DOCG wines must be made from 100% Nebbiolo and must age in oak for at least 18 months with a total age time of 38 months before release. Barolo Riserva DOCG must \u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 18 months with a total age time of 62 months before \u003c\/span\u003ebeing released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarbaresco DOCG\u003c\/strong\u003e is often described as more elegant than the more powerful Barolo, the 'queen' to Barolo’s 'king'. Barbaresco DOCG wines must be made from 100% Nebbiolo. The production zone is tiny, a third of the size of Barolo, and has less stringent regulations. Barbaresco DOCG wines must age in oak for at least 9 months with a total age time of 26 months before release. \u003cspan data-mce-fragment=\"1\"\u003eBarbaresco Riserva DOCG must \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 9 months with a total age time of 50 months before \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ebeing released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNebbiolo d’Alba DOC\u003c\/strong\u003e is produced between Barolo and Barbaresco. Near the two zones the wines are full-bodied and age very well. Further away, they’re delicate and best drunk young. This wine can also come from grapes from Barola or Barbaresco not quite up to heavenly standards, such as grapes from new vineyards in the famous hills or from less exalted vineyards. Nebbiolo d’Alba DOC wines must be made from 100% Nebbiolo and \u003cspan data-mce-fragment=\"1\"\u003emust age for at least 12 months before release. Nebbiolo d’Alba Superiore DOC wines must age in oak for at least 6 months with a total age time of 18 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRoero DOCG i\u003c\/strong\u003es a little known zone just north of Barolo within the Langhe. Roero DOCG wines must be at least 95% Nebbiolo and must age in oak for at least 6 months with a total age time of 20 months before release. Roero Riserva DOCG must age in oak for at least 6 months with a total age time of 32 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanghe Nebbiolo DOC\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003efalls in (is a subset of) one of the largest wine zones in Piedmont, Langhe DOC. \u003c\/span\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Varietally focused wines can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one. Langhe Nebbiolo DOC wines can come from anywhere in the Langhe i.e. from any of the four zones above (Barolo, Barbaresco, Nebbiolo d’Alba or Roero). Langhe Nebbiolo DOC must be at least 85% Nebbiolo and al\u003cspan data-mce-fragment=\"1\"\u003elow for up to 15% of other indigenous grape varieties, such as \u003c\/span\u003esuch as Barbera and Dolcetto. In practice most are made entirely from Nebbiolo.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont_Nebbiolo_Serralunga_d_Alba_1024x1024.png?v=1716562793\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSerralunga d'Alba in Piedmont, where the Nebbiolo grape is king\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanghe Nebbiolo\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Langhe Nebbiolo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/langhe_nebbiolo_56bbc8d5-89bd-4507-a8dd-b507b8aee7d6_1024x1024.jpg?v=1716340648\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cbr\u003eThe following text is taken from an article by Kevin Day titled 'First-Taste Guide to Langhe Nebbiolo' at www.openingabottle.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere are many ways to define \"fine wine\". Perhaps it is a wine that can age, or a wine that will increase in value. Maybe it is just a wine that is perfectly balanced and timeless. However, in terms of drinking culture, it is fairly straightforward: a fine wine is a wine people fuss over. They catalogue it, chart its vintages, obsess over when to open it, how to open it, whether to decant it, and at what exact temperature to serve it. If all this fuss has turned you off to fine wine - yet drinking well is still important to you - then allow Langhe Nebbiolo to step up to the plate.\u003c\/p\u003e\n\u003cp\u003eHailing from the iconic Barolo and Barbaresco zones of Piedmont, Italy (as well as numerous adjacent hillsides), this broad category of red wine showcases the earthy flavors of Nebbiolo with just a hint of the zone’s characteristic gravitas. It can hold its own at an important feast, yet be affordable enough for you to pick up a second or third bottle so no one goes thirsty. And its tannin profile is rarely severe enough to call for cellar-aging or decanting. Just pop, pour and indulge.\u003c\/p\u003e\n\u003cp\u003e\"Langhe Nebbiolo could be very, very light and very fresh,\" says fifth-generation winemaker Alfio Cavallotto of the eponymous Barolo estate. \"Or, as in our case, the wine is a fantastic wine for aging. So there are many, many different styles.\"\u003c\/p\u003e\n\u003cp\u003eBut, he cautions, \"it’s complicated.\" Complicated in a good way. Langhe Nebbiolo’s spectrum of styles stems from the diversity of the winemaking families that have come to define the region. Some are fiercely traditional. Some are experimental.\u003c\/p\u003e\n\u003cp\u003eIn the Langhe Hills, the grape reaches its most intense expression in the form of Barolo. The Langhe Nebbiolo category was designed to give producers a quicker-to-market Nebbiolo wine to sell while the bigger, bolder wines mature in the cellar. By its nature, it is more affordable for consumers.\u003c\/p\u003e\n\u003cp\u003eLet’s be honest: for all of its glory, Barolo and many top Barbaresco can be a bit of a bear in youth. Langhe Nebbiolo wines tend to be more focused on freshness and fruit, without entirely sacrificing the savory and earthy character that the grape (and the region) is known for. You won’t be laying these wines down in your cellar (though you certainly could with some), but you are likely to be drinking them more often given their cost. And as far as dinner guests go, they’re delightful company.\u003c\/p\u003e\n\u003cp\u003eThe first thing to know about these wines is what the word Langhe refers to - a series of captivating hills rising south of the city of Alba. Its name is a derivation of \"tongues\", likely because of their ridge-like shape.\u003c\/p\u003e\n\u003cp\u003eIt is in the Langhe that we find the small villages of Barolo and Barbaresco, and the protected appellation-based wines in their name. Made from the beguiling Nebbiolo grape, these highly refined wines can age for decades. Their singularity and complexity have resulted in international acclaim, as well as high prices. Protecting the brand behind these village names are some of the most stringent regulations in Italy. For example, Barolo requires 38 months of aging with 18 of those months spent in an oak vessel.\u003c\/p\u003e\n\u003cp\u003eThese are not wines that you typically open at release. In order to tease out their details and optimize your sensory experience, anywhere from five to 10 to 20 years of cellaring the wine is ideal. Which begs the question: what should we drink in the meantime?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe role of Langhe Nebbiolo in Barolo and Barbaresco\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlfio Cavallotto explained to me that before the creation of the Langhe DOC, producers within the Barolo and Barbaresco zones were more limited in their production options, particularly with their younger vines of Nebbiolo. Young vines can be more vigorous and fruity, but - as Cavallotto noted - they often do not yield the proper structure for Barolo. Replanting vines is a necessity at times, but growers in the area were faced with two unsatisfying options: wait 10 to 15 years to use the fruit from their plantings or have a less-structured final wine. \u003c\/p\u003e\n\u003cp\u003eIt quickly became apparent that a so-called \"second wine\" category was needed. Popularized in Bordeaux but adapted for use in places like Montalcino, a second wine is essentially a simpler, more quenching version of a prestige wine. Often, they rely on the fruit from younger vines or slightly less-than-ideal vineyard exposures. As the wine industry grew increasingly international in the 1990s, Barolo and Barbaresco winemakers saw a need for such a wine. However, they had another hurdle to clear: few people even knew about Nebbiolo’s varietal character. They may have known about Barolo, and in some cases Barbaresco, but not the grape that made them.\u003c\/p\u003e\n\u003cp\u003e\"I remember in the 1980s and ’90s it was very, very difficult to sell Nebbiolo outside of Italy in the foreign markets,\" Alfio recollected, speaking of the varietally labeled wines. \"But after a while, some customers began to taste some [Langhe Nebbiolo] and they said 'oh wow.' It’s not Barolo, but it is a food wine. It is very approachable, very drinkable.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Appellation Rules\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePiedmont is fiercely committed to the idea of appellations of origin. Producers simply don’t freestyle here like they sometimes do in Tuscany, Sicily or Veneto. As a result, Piedmont does not have an IGT wine category.\u003c\/p\u003e\n\u003cp\u003eThat said, the winemakers are not stuck-in-the-past either. As Barolo and Barbaresco began to achieve international fame in the 1980s and 1990s, several other needs emerged for local producers — beyond just what to do with younger vines in Barolo and Barbaresco. Awash in red wines from local, little-known grapes, the temptation to diversify with international varieties — particularly whites like Chardonnay, Sauvignon Blanc and Riesling — prompted calls for new denominations.\u003c\/p\u003e\n\u003cp\u003e\"For us producers, we should be free to make what is the best thing,\" Alfio stated.\u003c\/p\u003e\n\u003cp\u003eIt was with this in mind that the Langhe DOC was created in 1994 to give winemakers more latitude with their winemaking, while preserving the tradition of not only the Barolo DOCG and Barbaresco DOCG, but also Barbera d’Alba DOC and Dolcetto d’Alba DOC.\u003c\/p\u003e\n\u003cp\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Rosso and Bianco designations refer to blends, while varietally focused wines (a minimum of 85% from a single grape) can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one.\u003c\/p\u003e\n\u003cp\u003eHere’s where it gets complicated for consumers. There already existed a category for non-Barolo\/non-Barbaresco Nebbiolo wines: the Nebbiolo d’Alba DOC. Created in 1970, it was intended for producers with quality Nebbiolo vineyards outside the two prestigious zones. With the creation of Langhe Nebbiolo, these producers suddenly had two paths to pursue: follow the more stringent aging requirements for quality of the Nebbiolo d’Alba DOC, or go with the increasingly more recognized (but more open-ended) regulations of Langhe Nebbiolo DOC.\u003c\/p\u003e\n\u003cp\u003e\"In the last 10 years, I think that Langhe Nebbiolo - in my opinion - has become much more important than Nebbiolo d’Alba,\" notes Alfio Cavallotto, adding that the evolution in quality for the former has largely negated the intent of the latter’s more stringent rules. \"I suspect that in the future we will have just one denomination - Langhe - for everybody.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe spectrum of taste in Langhe Nebbiolo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne way in which the quality revolution of Langhe Nebbiolo has eclipsed that of Nebbiolo d’Alba lies in terroir. Since Langhe Nebbiolo fruit can come from Barolo and\/or Barbaresco vineyards, the wines can essentially be \"“declassified\" versions. But what exactly does that mean?\u003c\/p\u003e\n\u003cp\u003eBarolo draws its magic from 170 designated vineyards, while Barbaresco is smaller, and contains 66 named geographical units. These vineyards are mostly planted to Nebbiolo, but there are some exceptions. Since this grape is particularly terroir-sensitive, winemakers have a lot of options to choose from depending on each plot’s sun exposure, drainage and most importantly — for purposes of Langhe Nebbiolo — vine age. As we noted above, the younger vines (typically under 10 years of age) have an exuberance to their fruit that matches better for Langhe Nebbiolo. Meanwhile, the older vines tend to give lower yields but high concentration, more structure and complexity. (Note: Winegrowers are not obliged to use only young-vine fruit in Langhe Nebbiolo. They have the latitude to select older vines if they choose, but typically they are reserved for the highest-level wines).\u003c\/p\u003e\n\u003cp\u003eThis would be the first scenario in which Langhe Nebbiolo could function as a declassified Barolo (or Barbaresco, for that matter). The producer simply harvests and vinifies the younger vines separately.\u003c\/p\u003e\n\u003cp\u003eThe second aspect is what occurs in the winery, and here is where we find the spectrum of Langhe Nebbiolo stretching. Some producers will allow the grapes to macerate for a short time, then allow the wine to settle in a neutral vessel, such as a stainless-steel tank. The aim? Fruity tones, freshness and a softer texture. In other words, easy consumption.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, other winemakers - such as Cavallotto as well as Vietti and Produttori del Barbaresco, to name just a few - will employ the same extended-fermentation technique (anywhere from 14 to 30 days) that they would use for their Barolo or Barbaresco. The goal here is to extract Nebbiolo’s structure and aromatic complexity as much as possible. Usually, a producer who has chosen this path will also aim to age the wine in an oak vessel of some kind to allow the wine’s piercing acidity and pronounced tannins some time to evolve. New oak and American oak are generally avoided for this reason: they impart too much oaky personality to an already structured wine.\u003c\/p\u003e\n\u003cp\u003eWhen I asked Alfio why they chose to make such a structured version of Langhe Nebbiolo, his response was matter of fact.\u003c\/p\u003e\n\u003cp\u003e\"We are a very historical, old family and we are exactly in the center of Barolo. Speaking about Nebbiolo for us …\" He paused and shrugged a bit, \"Nebbiolo is a Barolo.\" In other words, what other style could they possibly make that said anything genuine about them? But he also noted that their lack of vineyard holdings outside Barolo - and even their lack of less-than-prime vineyards inside Barolo - led them to this identity.\u003c\/p\u003e\n\u003cp\u003e\"Probably my father and uncle - also my grandfather - they weren’t so great businessmen. We have always been farmers and have never wanted to grow the business much.\"\u003c\/p\u003e\n\u003cp\u003eAnd in many ways, that statement defines the spectrum of Langhe Nebbiolo most precisely. Some are borne out of business ambition and a desire to round out a portfolio of wines. Others are merely a place to bottle the younger grapes from the area’s signature terroir.\u003c\/p\u003e\n\u003cp\u003eIn fact, I believe that no other wine in the area transmits the identity of these families more quickly and easily than their Langhe Nebbiolo. For all their majesty, Barolo and Barbaresco take ample time and study to fully appreciate. That’s what makes them so compelling, so irresistible and yes, even so maddening. In short, that’s what makes them a fine wine.\u003c\/p\u003e\n\u003cp\u003eBut in the space between those bottles, I’m glad we have Langhe Nebbiolo to play with. It’s a way of getting to know the winemaking families of the Langhe.\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none; display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Monchiero_Family_1024x1024.png?v=1716422576\" alt=\"The Monchiero family - Stefano, Vittorio, Luca and Daniela\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Monchiero_Family_1024x1024.png?v=1716422576\" data-mce-style=\"margin-bottom: 16px; float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe Monchiero family - Stefano, Vittorio, Luca and Daniela (left to right)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAzienda Agricola Monchiero is nestled in the picturesque commune of Castiglione Falletto in the Barolo region It is surrounded by some of the greatest terroir you will find in all of Piedmont. There's a belt of vineyards in Castiglione Falletto that some refer to as the Chambolle-Musigny of Piedmont and Monchiero sits right within this patch. The wines from this exceptional producer are complex and elegant, with incredible balance and purity of fruit.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFor generations the Monchiero family lived on the Montanello estate, just outside the small town of Castiglione Falletto and worked the vineyard as sharecroppers. When the system was abolished in the 1950s, the family left the estate and brothers Remo and Maggiorino Monchiero started producing wine under their family name. In 1982 they purchased a small winery in Castiglione Falletto that was built in the 13th century.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the 1980s, Vittorio Monchiero, son of Maggiorino, graduated from the College of Viticulture in Alba and gradually became involved in the business operated by his father and uncle. After marrying his wife Daniela, he took over the wine cellar and marketing in the 1990s, attending trade fairs worldwide to expand Monchiero's client base. He also acquired choice patches of land, including a plot in the Montanello cru which saw the family return to their roots.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eVittorio remains committed to the region’s traditional practices as opposed to the flashier 'international style' that has taken root in many of Piedmont’s cellars over the last few decades. He favours long maceration periods with skin contact and aging in large Slavonian oak casks, which he believes helps express the flavours and aromas that make Piedmont’s wines unique. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2017 Vittorio's eldest son, Luca, joined the family winery.  His younger son, Stefano, is studying viticulture and will soon do the same.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eToday, the Monchiero family own 25 acres of vineyard spread throughout Piedmont. Seven acres of vineyards in Castiglione Falletto are the heart of the family's holdings, which produce Barolos from the Rocche di Castiglione and Montanello crus, a Baolo Del Comune di Castiglione Faletto from mainly the Pernanno cru and a Langhe Nebbiolo from parts of the vineyards that aren't within the Barolo appellation. The family also produces a Barolo from the Roere di Santa Maria cru, in La Morra. Since the 1990s the cru vineyards in Castiglione Falletto and La Morra have been completely replanted using the best grafting and training techniques.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896866083057,"sku":"","price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/monchiero-langhe-nebbiolo-2015_5b3c9240-dd1b-4eb7-ac61-10ef7805dc59.jpg?v=1716421651"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/collections\/b2_5ee77f5b-8018-4e7f-8d5c-487d1a31b0cd.jpg?v=1654494198","url":"https:\/\/canterburywines.au\/collections\/imported.oembed?page=6","provider":"Canterbury Wines","version":"1.0","type":"link"}