Search results

An elegant, light-coloured Rose, with delicate ruby reflections, a refined balance between Syrah and Vermentino. Alie, a fabled sea nymph, a symbol of sensuality and beauty, inspired Alie, an elegant rose with a luminous pink hue and subtle ruby highlights. It is a stylish, beautifully-balanced blend of Syrah and Vermentino, varieties that express our finest qualities when grown near the sea.

With a beautiful pale pink colour, the nose stands out intense fruity and floral scents such as peach, rose and peony. Citrus notes perfectly integrated in the context give a wonderful crispness even more accentuated by delicate iodine hints. The bouquet is all in progress and in a second moment appear sensations of aromatic herbs such as thyme and sage. The taste-olfactory correspondence is impressive, moreover to the palate is perceived a wonderful crispness together with sapidity. Alie is a full bodied, silky and smooth wine.

James Suckling: 91Pts – Crafted from substainably-grown grapes, certified by Agriqualita

Deep ruby colour, the aroma is intense with elegant floral notes, particularly sweet violets, followed by fruity fragrances of dried plum and dark cherry. Concludes with spicy nuances of roasted espresso bean, notes of vanilla, and black liquorice. The palate shows excellent structure and balance with delicate, soft tannins. The finish is long, with an aftertaste of wild berries.

The 2008 vintage is characterised by its remarkable precision and opulence. Composed of 71% Pinot Noir and 29% Chardonnay. A total of 18 crus can be find in the blending, mostly Aÿ and Verzenay for Pinot Noir and Le Mesnil-sur-Oger and Cramant for Chardonnay. The fermentation is entirely in oak barrels. Bollinger R.D. is sold just a few months after being disgorged, with a very low dosage known as “extra brut”, at just 3 grams per litre. The recent disgorgement guarantees the remarkable freshness of the wine. Enticing aromas of marzipan, stewed apricots, honey and breadcrumbs accompany fresh notes of bergamot. A rich, precise mousse. Citrus notes are followed by flavours of Mirabelle plums and vine peaches. A very vivacious wine which unfolds to reveal exceptional complexity. Notes of fresh hazelnuts and salinity combine to create an intense, everlasting finish. In order to showcase its unique style, we recommend serving Bollinger R.D. at a temperature of 12°C, then to appreciate the evolution of its aromas over the course of the tasting.

James Suckling: 99Pts; Wine Advocate: 98Pts; Richard Juhlin: 97Pts; Vinous: 96Pts

The most iconic Champagne in the World – intense, full-bodied, hedonistic. A pinnacle of elegance, known for its exquisite taste and iconic association with celebration.

The 2015 Dom Pérignon is a lovely wine defined by the long cool growing season. Offering up aromas of crisp stone fruit tangerine oil buttered toast pear almonds and clear honey it’s medium to full-bodied ample and seamless with bright acids and a pillowy enveloping profile concluding with a long saline finish. Vincent Chaperon recalls that shatter at fruit set moderated yields and that a drying east wind in the weeks before harvest helped to maintain the good sanitation necessary to wait to pick at full maturity.

Wine Spectator: 96 Pts; Wine Advocate: 95 Pts; Decanter: 94 Pts

Decanter: 95Pts; James Suckling: 93Pts

This show a golden colour, distinctive of black grape varieties ; very fine bubbles. The nose offers beautiful aromatic complexity ; ripe fruit and spicy aromas ; hints of roasted apples, apple compote and peaches. Subtle combination of structure, length and vivacity ; bubbles like velvet ; pear, brioche and spicy aromas, notes of fresh walnut.

A Jeroboam is the equivalent of 4 standard bottles.

Lillet is a classic French Aperitif, crafted in the Bordeaux region since 1872. It is a blend of Bordeaux wine, macerated liqueurs (mostly citrus) and quinine which bring a delicious bitterness. Lillet Blanc is made with Sauvignon Blanc & Semillon and shows aromas of candied oranges, honey, pine resin and exotic fruits. Full and fleshy on the palate. Great served very chilled or in cocktails.

Yellow gold reflections, evidence of the wine’s maturity, but also of Bollinger’s vinification methods.  Initial scents are full of small stone fruits, with notes of Pomme Gris, plum and Mirabelle plum, layered with a touch of honey. Aromas of blackberry, blackcurrant, cherry, and raspberry follow; a medley of red fruits dances with notes of almond. Exotic touches of mango follow, dissolving into tertiary scents of vanilla and a delicate woody aroma.  On the palate the wine is plump, generous and enticing, reminiscent of Mirabelle plum jam. Texture and richness define the tasting experience. The finish blends note of chocolate and citrus fruits, bringing a touch of acidity, lengthened further by hints of schist. A hugely generous wine!

Vinous: 96Pts; James Suckling: 96Pts; Wine Spectator: 96Pts; Gault & Millau: 96Pts; Falstaff: 96Pts; Wine Advocate: 95Pts

With its rich and complex profile, Casals Vermouth is perfect for sipping on its own, over ice, or as a key ingredient in classic cocktails such as the Martini or Negroni. Indulge in the Mediterranean spirit with Casals Vermouth and experience the taste of tradition and quality in every sip. 

Spier Estate’s flagship wine comes from west and northwest-facing slopes of the Helderberg is the place where all the vines were grown, and all within a 10km radius, and produce only 6,000 bottles yearly. Decomposed granite soils retain water well, allowing for slow ripening and heightened mineral complexity. The area benefits from the cooling effect of the nearby Atlantic.

The balance, and the refined elegance of this blend, with its long finish, is the result of a growing season that goes down in my books as textbook perfect. A properly wet winter, some spring rain and a dry, mild summer allowed for longer hang-time, followed by quick picking.

Grapes are handpicked, De-stemming and hand-selecting all adds to a great taste, in the end. Every detail is crucial. The components were mostly fermented in small 600L roller fermenters for quite a long time on the skins, giving it time to settle and come into its own. Malolactic fermentation was done in barrel – a period of about 24 months on the lees in barrels. The difference grapes are then tasted, blended and sent back into the barrel for 4 to 5 months, before racking and bottling. This wine will show best at 10 years after harvest, and will complement rich red meat dishes like ribeye, beef roasts and smoky barbeque fillet steaks.

There’s superb balance between sugar and natural acidity. With all the grapes being of Helderberg origin, we were able to achieve consistency in style. Cabernet Sauvignon was everything we wanted it to be – and more – so we gave it dominance in the blend. Adding Cabernet Franc from a younger vintage in the final blend contributes a freshness and element of surprise.

Tim Atkin: 92Pts

Yellow gold reflections, evidence of the wine’s maturity, but also of Bollinger’s vinification methods.  Initial scents are full of small stone fruits, with notes of Pomme Gris, plum and Mirabelle plum, layered with a touch of honey. Aromas of blackberry, blackcurrant, cherry, and raspberry follow; a medley of red fruits dances with notes of almond. Exotic touches of mango follow, dissolving into tertiary scents of vanilla and a delicate woody aroma.  On the palate the wine is plump, generous and enticing, reminiscent of Mirabelle plum jam. Texture and richness define the tasting experience. The finish blends note of chocolate and citrus fruits, bringing a touch of acidity, lengthened further by hints of schist. A hugely generous wine!

Vinous: 96Pts; James Suckling: 96Pts; Wine Spectator: 96Pts; Gault & Millau: 96Pts; Falstaff: 96Pts; Wine Advocate: 95Pts