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CLARIFYING THE VEGAN WINE DEBATE

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What a difference a year makes – new wines from Luis Perez...

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Xinomavro has a unique style, sometimes described

Xinomavro has a unique style, sometimes described as a cross between Nebbiolo and Pinot Noir. Like Nebbiolo it has big tannins and high acidity which means it can age really well; like Pinot it's sensitive and reflective of its growing environment. When a producer gets the balance right the wines are complex and aromatic with red fruit and a leafy freshness, which when aged turns to dried fruit, truffles and tobacco.
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The 1997 from Marko Markovitis is such a wine - mature with depth and complexity. The acidity has been beautifully preserved, and the once grippy tannins have softened with age. Tempted? Find it @thegoodwineshophq @hedonism_wines @nysawine.uk then light the fire, pull up a chair and revel in the autum vibe🍁
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Markos is the third generation of a family of viticulturists and winemakers at Markovitis Winery, formerly Chateau Pegasus, and the first producer in Greece to practice organics. Based in Naoussa, a region in the north of Greece, near Thessaloniki. Marko's grandfather planted 24 hectares of the Xinomavro grape in 1970 in the foothills of Mount Vermio, in the north-western part of the zone, on gentle slope, between a forest of oaks.

🚨 NEW WINE 🚨 Tetramythos Sauvignon Blanc: no

🚨 NEW WINE 🚨 Tetramythos Sauvignon Blanc: not your average Savvy B!
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When you think of Greek whites, Assyrtiko or Retsina probably come to mind. But unusual as it may seem, this Sauvignon Blanc from the North Peloponnese is truly something special👌
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For this wine, Tetramythos work with a small parcel planted with 18-year-old Sauvignon bushvines, grown in rocky limestone soils at 1050m in altitude. Prior to fermentation, the fruit spends 18 hours macerating at low temperatures before fermentation in new oak barrels; it is then aged for 4 months with occasional lees stirring. The result is serious, complex wine with exotic aromatics, crisp acidity, and plenty of texture on the palate 🤤

Mavro Kalavrytino is a rare mountainous red grape

We first met Birgit at a tasting in Austria, and w

We first met Birgit at a tasting in Austria, and were instantly taken by the purity and frankness of her wines. Her family has been growing vines across an incredibly diverse range of terroirs next to lake Neusiedl for 400 years. She is committed to working biodynamically with low intervention winemaking, and her wines reflect this natural balance.
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“As a winemaker, I see myself as a landscape conservationist. Aware that I have only borrowed the land from the next generation, I am committed to respecting the land entrusted to me. As a farmer, I can make a major contribution to preserving nature and protecting the climate. As a consumer, I can decide what kind of agriculture I support. It is therefore my concern to produce healthy, vivid wines that give joyful and enjoyable hours.” 💚 Birgit Braunstein 🌻

After some easy-drinking Grüner? Hirsch has you

After some easy-drinking Grüner? Hirsch has you covered! 🦌
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The Hirschvergnügen - literally Hirsch’s delight! - is a bright, refreshing Grüner Veltliner with lovely zesty citrus, aromatic florals, and mineral undertones. From biodynamically farmed vineyards, the fruit is incredibly pure and captures the unique Kamptal’s Pannonian terroir.
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But don’t let its easy-going vibe deceive you, this Grüner is a serious food wine and would be an awesome pairing with your next Sunday Roast. Pick up a bottle at @burgessandhallwines @highburyvintners or @claptoncraft

A natural red blend that hides nothing 🍷 . This

A natural red blend that hides nothing 🍷
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This marriage of local varieties – Zweigelt, Blaufränkisch and St. Laurent – is light and juicy, with red and black berries and a gentle herbal spiciness on the palate 🍇
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The grapes come from vineyards on both sides of the Neusidlesee with the aim of giving an unadulterated expression to the native varieties and terroirs of the Burgenland. The Naked Red is made and bottled conscientiously, with great care taken to ensure that each stage of production requires as little intervention as possible 🙌
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📸: @jolory

Zweigelt “TSVYE-gelt” is Austria's most plante

Zweigelt “TSVYE-gelt” is Austria's most planted red grape. 🍇 It was developed in Austria (by Dr Zweigelt!) a cross of two other locals - Blaufränkisch and St Laurent - to combine the freshness of the former with the body of the latter.
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For innovative biodynamic Burgenland producer @weingutheinrich Zweigelt represents the secure comfort of home, and tells the stories of the geological diversity around Lake Neusiedl. Their Zweigelt is a classic expression: a mingling of sour cherry, raspberry, liquorice, mint and clove, with soft ripe tannins and a juicy finish.

🚨 NEW PRODUCER 🚨 Introducing Holass! . Ellie

🚨 NEW PRODUCER 🚨 Introducing Holass!
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Ellie and Imre met at ProWein in 2014. Neither knew that this chance connection would eventually lead to both a personal and professional partnership 🥂
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Not long afterwards they discovered an abandoned vineyard in Sumeg, in the Balaton region of Hungary. They seized the opportunity to bring the vines back to life, a decision that resulted in their first HOLASS wine, which they named after the phonetic pronunciation of Imre's last name: Halász.
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They work with local grapes from historically important Hungarian and Burgenland vineyards, generally with a focus on organic farming. Holass has no winery. Nor do they own vineyards. Instead, their production is based on collaborations with friends and family who practice traditional winemaking techniques. Their wines are mostly single vineyard bottlings made in small, unique batches, which take their names from geographical indications of their origin - a region, a town, a river. Their aim is to show the kind of wines these places can produce.

"Over the last 40 years the message has been that

"Over the last 40 years the message has been that Sherry is made in the winery” said Willy Perez as we drove out of his family winery Vista Hermosa, “But Jerez is a terroir plan, the first region in Spain with a land classification. Winemaking can magnify the difference from the vineyard”.
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If proof was ever needed that Sherry can be a product of the vineyard and the season, as much as any other wine, the contrast between the 2016 and 2017 La Barajuela wines is it.
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Read all about it in our latest BLOG > LINK IN BIO👆.
🚨 New Luis Perez wines just landed 🚨

Rich and incredibly versatile, Amontillado is a sh

Rich and incredibly versatile, Amontillado is a sherry for all palates and occasions.
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El Maestro Sierra’s Amontillado combines the complexity of a well-matured Sherry with the fresh and pungent character provided by the flor veil. It is a harmonious example of the style that captivates every palate it encounters 😍
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The nose is a kaleidoscope of complex aromas, with savoury yeast, hazelnuts, toasted almonds, prunes, caramel and hints of green olives. On the palate it is bone-dry yet full-bodied, with layers of intense lingering flavour 🤤
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Sound good? Well it tastes even better! But don’t take our word for it, pick up a bottle from your local @bottleapostle

Sherry is a sociable drink, pull up a seat, pour a

Sherry is a sociable drink, pull up a seat, pour a copa and share some small plates with friends. Such is the irony that mid #sherryweek2020 bars and restaurants are going to be closing again.
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If you want to to support a local bar this week and toast the amistad of sherry you can find a glass of @bodegaselmaestrosierra at these wonderful local venues @escocesa_n16 @bar__esteban @10cases @dvinecellars @qualitychop @salonwinestore @bratrestaurant @bar44tapas @moritotapas @brindisaspanishfoods
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@sherrywinesjerez has a calendar of online tastings and events on their website

We caught up with Priorat pioneer, and founder of

We caught up with Priorat pioneer, and founder of Clos i Terrasses, Daphne Glorian about the impact of the new El noms de la terra classification, and how her 2018s - arriving in the UK late November - are looking.
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“I keep saying to them let’s not forget Burgundy has been doing this for a thousand years, before they can differentiate… it’s [more] complicated, Burgundy is one red variety, here there is Grenache and Carignan and international varietals in the mix. It’s not that simple”.
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Read the full interview on our latest blog > LINK IN BIO👆
2nd📸 @joe_woodhouse

As the leaves turn 🍁and there's a chill in the

As the leaves turn 🍁and there's a chill in the air, our thoughts turn to mellow wines you can curl up on the sofa with. We've got your mid-week warmer covered 🔥 Black Slate is an elegant and perfumed expression of Priorat, with aromas of black cherries and bramble fruit🍒.
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Grapes are from vineyards situated close to the village of Escaladei, planted on the famed licorella slate soils at high altitudes.
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The fresh and juicy palate will be a dream with a pork casserole or a coq au vin. Pick up a bottle (or two) @unwinedsw17 @unwinedse1 @thewinetastingshop

Harvest at Mas d’En Caçador in September. After

Harvest at Mas d’En Caçador in September. After a challenging year in the vineyard @cellerninortiz were happy to be harvesting good fruit.
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Ester bought this 3 hectare parcel of 100+ year old vine Garnaxta, Garnatxa Pelluda (hairy Grenache) and Carinyena in 2004. At 650 meters this site is one of the highest in the Priorat and its north-facing slopes are buttressed by ancient stone terraces providing a footing for the vines on this pure llicorella soil. As you’d expect from such old vines the wine shows terrific concentration and purity of fruit. @luisgutierrezsd @wine_advocate compares the 2016 to a classical Châteauneuf, with fine tannins and subtle minerality.

Terroir al Limit make some of the most elegant and

Terroir al Limit make some of the most elegant and expressive wines in the Priorat.
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The project started back in 2001, food and wine obsessed German Dominik Huber fell in love with Priorat after doing an internship @masmartinet. With the belief that this dramatic terroir had the potential to yield exceptional grapes and singular wines, he rented a small plot of old vine Garnacha and Carignan, along with some cellar space to vinify the first cuvee. Over the years he has taken on more vineyards, and devoted increasing time and energy to farming, implementing Biodynamics.
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The winemaking has also evolved - turning away from the heavily extracted and oaked style that was then so closely associated with Priorat. He replaced the small barrels with concrete tanks and large foudres, and adopted gentler extraction. @luisgutierrezsd @wine_advocate recently said: “The wines seem to be going from strength to strength, with great definition, delineation and freshness, more transparent to the terroir, more about the place than the varietal.”

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